Blue crab
Callinectes sapidus · Seafood
Top 10 pairings
The blue crab (Callinectes sapidus) is the sweet, briny swimming crab of the western Atlantic — the celebrated steamed crab and crab-cake crab of the American mid-Atlantic. Its scientific name, fittingly, means "beautiful savoury swimmer," and its delicate, sweet white meat and rich brown meat have made the Chesapeake Bay synonymous with crab.
Picking a good onedrag
Just landed, legs kickingOff: dead, limp, ammonia smell
LivelyBuy itCook it to 145°F (63°C). Freshwater crab can carry lung fluke: never eat it raw, pickled or salted.
Touch a legLegs move freely when touched
SmellMild and briny
These cues are Crab's, and hold across its varieties; where this one differs, its own page says so.