## How to Choose the Best Crab for a Delicious Meal
Steer Clear of Crabs That Look Too Tame
The best-tasting 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 tame, as they are likely weak and have less meat.
Avoid Crabs With a Sunken Chest
When buying crabs, pay attention to their chest. Fresh crabs with firm meat will have a chest that does not sink or break when pressed. Crabs with a sunken chest are usually weak and have little meat.
Avoid Sunken Chests
Female crabs will have wider chests, but if there are a lot of hairs around the chest, it means they have reproduced multiple times, and the meat may not be as tasty. On the other hand, crabs with visible eggs in their chest usually have a good amount of roe and sweet, fragrant meat.
If you press the chest and see fresh, bright red roe, it’s a good sign—the crab is likely full of 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, sturdier, and evenly spaced spines belong to an older crab.
Pay Attention to the Crab’s Color
The most delicious crabs will have a darker color. Ideally, the color of the claws and the shell should be similar, indicating sweet and flavorful meat. Darker claws suggest an older crab. Younger crabs have lighter-colored claws and less firm and tasty meat. Fresh crabs also have a brighter-colored chest.
It is also worth noting that buying crabs during the full moon is not recommended, as they are more likely to be weak and soft. The best time to buy crabs is during the new moon or the last quarter of the moon, when they are at their fattest and meatiest.
Pay Attention to Color
Tips for Preparing Crabs
When you get your crabs home, do not put them directly into water, as they may die from temperature shock. Crabs should be kept in a cool, moist place, and it is a good idea to sprinkle them with water from time to time to prevent them from drying out.
Do not cut the strings that tie the crabs’ claws until they are dead, as they may be difficult to handle and could even cause injury. It is best to pierce the chest with a sharp object to immobilize the crab before removing the strings. Alternatively, you can put the tied crabs in ice water to paralyze them before preparing them.
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