Getting to know three … Malacostracan edition

Ever know instinctively that some animals are ‘related’ and just can’t pinpoint their similarities? On the third day of every month I explain three features that are common among three animals of a certain group. Of course, generally each group has more than three representatives and even  many more similarities and then even more differences, but I am going to choose three similarities that link threes to keep it simplified. This month is focused on the shrimp, the lobster, and the crab – all crustaceans, but more specifically all are members of the largest of the six classes of crustaceans known as the Malacostraca class. (Need a refresher on the trusty mnemonic device for classification? Click here.)

Check out ‘Getting to know three … Echinoderm edition’.

Did you know that some lobsters are blue?

That’s right! American lobsters can be blue (rather than the brownish/green color they typically are prior to cooking) due to either a genetic modification or an abnormal diet. Both colored lobsters taste the same. One in every two million lobsters can be blue. Enjoy this funny video from the folks at CapeCast.

Why do I always see so many dead crabs along the shoreline?

Rest assure those crab skeletons are not all dead crabs. They are the molts from the animals. Crabs, lobsters, horseshoe crabs, and many other crustaceans go through a molting phase and the old shell is basically washed up in the wrack line.

The wrack line is the deposits from the ocean after the tide has gone back out to sea. It’s often defined by seaweed that entangles lots of fun ocean treasures such as sea beans, old leathery sea turtle eggs, and sometimes marine debris. It’s my favorite spot to explore!

Do you have another great question? Email and let me know what you always ponder while digging your toes in the sand!