Meat of the blue crab has a rich, sweet, succulent and buttery flavor.
The body meat is delicately flavored, while claw meat is nutty.
Softshells offer a crunchy texture, since they are eaten shell and all.
Cooked shells of blue crabs turn orange-red. Body meat is white, tender
and flaky. Claw meat has a brownish tint, which is natural. Pasteurized
meat is firmer and darker than fresh crab meat. Fresh blue-crab meat
should have a mild aroma; pasteurized should have a slight, “heated”