Physiological rhythms (12.4-hour rhythm 

 of color change with tides); Migrations (for 

 egg-laying, larvae inshore, body mechan- 

 isms involved); and Complex behavior 

 (mating habits). 



Watson, Vernon K., and Carl R. Fellers. 



1935. Nutritive value of the blue crab (Callin- 

 ectes sapidus), and sand crab (Platyonichus 

 ocellatus Latreille). Transactions of the 

 American Fisheries Society, vol. 65, p. 

 342-349. 



A review of various studies on the composi- 

 tion and nutritive value of crab meat. Rat 

 growth tests showed a high biological value 

 for the proteins of both blue -land sand 

 crabs. 



Webster, Agnes I., and W. T. Conn. 



1935. Practical fish cookery. U.S. Fish and 

 Wildlife Service, Fishery Circular No. 19, 26 



P- 



Includes a section on the preparation of 

 live crabs (hard and soft) and the use of 

 canned crab meat in the home. 



Wells, Harry W. 



1961. The fauna of oyster beds, with special 

 reference to the salinity factor. Ecological 

 Monographs, vol. 31, p. 239-266. 



Blue crabs were common on oyster beds 

 and fed on the oysters in the Newport 

 River, N.C. Young may occupy burrows in 

 soft bottoms between oyster clusters. 



Watson, W. W. 



1949. The blue crab of the Chesapeake. 



Maryland Department of Tidewater Fisheries, 



Annapolis, Chesapeake Skipper, vol. 5, No. 2, 



p. 6, 31. 



A general summary of life history, migra- 

 tions, food, molting, regeneration, and 

 fishing gear. 



Weathersby, S. M. 



1936. Some observations upon the rate of 

 heart beat of Callinectes sapidus. Proceedings 

 of the Louisiana Academy of Sciences, vol. 3, 

 No. l,p. 54-57. 



Crabs from a bay had a higher rate of heart 

 beat than those from a beach. Heart beat of 

 adult males and females from the bay was 

 the same, but of crabs from the beach, 

 males had a higher beat. Small crabs had a 

 slower rate than adults, and sponge crabs 

 had the slowest rate of all. 



Wharton, James. 



1949. The clam and the crab. Common- 

 wealth, vol. 16, No. 7, p. 7-9, 26. 



A general account of the food of blue 



crabs, fluctuations in their abundance, the 



fishery, and the crab meat industry of 



Chesapeake Bay. 



1954. The Chesapeake Bay crab industry. 



U.S. Fish and Wildlife Service, Fishery Leaflet 



No. 358 (Revised), 17 p. 



Describes eight methods used to capture 

 blue crabs and the various ways the catch is 

 processed and marketed. The historical 

 beginnings of the soft- and hard-shell blue 

 crab industries are reviewed. 



Wilde, G. H. 



1969. Departing blue claw. Conservationist, 

 vol.23, No. 4, p. 43. 



Blue crab conservation in New York. 



Webb, N. B., F. B. Thomas, R. E.Carawan, and 

 L. S. Kerr. 



1969. The effects of processing on the quality 

 of scallops, oysters and blue crabs. North 

 Carolina Department of Conservation and 

 Development, Division of Commercial and 

 Sports Fisheries, Special Scientific Report No. 

 19, 25 p. 



Experiments to determine if selected food 

 grade additives would improve heat 

 pasteurization, acceptability, and binding 

 properties of pasteurized crab meat. 



Williams, Austin B. 



1965. Marine decapod crustaceans of the 

 Carolinas. U.S. Fish and Wildlife Service, 

 Fishery Bulletin, vol. 65, No. 1, p. 1-298. 

 A section on blue crab is included. Recog- 

 nition characters, taxonomy, distribution, 

 occurrence in fresh water, fossil record, life 

 history, growth, food, possible negative 

 correlation of size with salinity, barnacles 

 found in its gills, Loxothylacus and Car- 

 cinonemertes parasites, and endogenous 

 rhythm of pigment in the melanophores. 



76 



