Blue Swimming Crab (Female)

Blue crab meat has a rich, sweet, succulent and buttery flavor. The body meat is delicately flavored, while claw meat is nutty. Cooked shells of blue crabs turn orange-red. Body meat is white, tender and flaky. Claw meat has a brownish tint, which is natural. Fresh blue-crab meat should have a mild aroma.

Cooking Tips:

Live crabs can be steamed or boiled and eaten straightaway or used in sauces or salads. Fried crab cakes, made with picked meat, bread crumbs, butter and seasoning, are a traditional favorite. Soft shells are best sautéed, broiled or grilled at high heat, so shells become crisp. They’re often fried and served in sandwiches.