## How to Choose the Best Crab for a Delicious Meal
Steer Clear of Crabs That Look Too Placid
The tastiest crabs are those that have been recently caught or harvested. Older crabs may appear large and heavy, but their meat has likely shrunk. To choose the best crab, look for one that is active and has good reflexes. Avoid those that are slow or overly placid, as they are likely weak and have less meat.
Avoid Crabs With a Sunken Chest
When buying crabs, pay attention to their chest. Fresh and meaty crabs will have a firm chest that doesn’t sink or break when pressed. Crabs with a sunken chest are usually weak and lack meat.
Avoid Sunken Chests
Female crabs will have wider chests, but if the surrounding area is hairy, it means they have reproduced multiple times, and their meat is not as tasty. On the other hand, crabs with visible eggs in their chest area tend to have more meat, richer roe, and sweeter meat.
If you press the chest and see fresh, bright red roe, go for it! This is a sure sign of a crab abundant in roe.
Examine the Spines on the Crab’s Shell
To choose the best crab, look at the spines on its shell. Short, small, and brittle spines indicate a young crab, while larger, firmer, and evenly spaced spines belong to an older crab.
Pay Attention to the Crab’s Color
The tastiest crabs will have a darker color. Notice if the color of the claws and the shell is similar, as this indicates a sweet and flavorful meat. Darker claws also suggest an older crab. Younger crabs are lighter in color, and their meat is less firm and less flavorful. Tasty crabs also have a brighter chest area.
Smart shoppers also avoid buying crabs during the full moon. Crabs bought around this time are more likely to be weak and less meaty. The best time to buy crabs is during the water season, at the end or beginning of the month, or on moonless nights, when they are at their fattest and meatiest.
Pay Attention to Color
Tips for Preparing Crabs
When you get home with your freshly bought crabs, don’t put them directly into water, as they may die from temperature shock. Crabs should be cooked soon after they die, as the meat won’t taste as good otherwise. Instead, keep them in a cool, moist place and sprinkle them with water from time to time to prevent them from drying out.
Don’t cut the strings binding the crabs’ claws while they are still alive, as this can be dangerous and difficult. You may find yourself chasing a crab around the house! The best way to handle this is to pierce the crab’s chest with a sharp object to immobilize it and then remove the strings. Alternatively, you can put the bound crab in ice water to stun it before preparing it.
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