After chowing down on blue crab several different ways (including in the famous cakes), the verdict is in: blue crab may be pretty when it’s raw, but for taste it can’t hold claw to the sweet and succulent meat of it’s colder water relatives. Both Atlantic Snow Crab & the aptly named King Crab of the Pacific outflavour the Blue, at least to my palate.
In each of the preparations I had, the Blue tasted mostly of Old Bay Seasoning, the favoured seafood spice mix of the region. I’m sorry Blue Crab–sometimes it’s more than just looks.

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