I love crab legs but I have never had blue crab. So what part of a blue crab am I eating? How do I crack these puppies open? What does the meat taste like compared to other seafood? How do I cook them? I would like to buy a couple and try them before I go out and spend money on traps and such. Somebody help me out please.
https://www.youtube.com/watch?v=FGFgk0kM6eY
http://www.southernliving.com/food/how-to/how-to-eat-blue-crab
Blue crab is my favorite the taste is sweeter and much more flavorful than the frozen already cooked crab legs you buy and reheat. Nothing wrong with them but the Blue is mmmmmmmmm!! That said they are more work for less meat,Thus the price of 16-18 dollars a pound. Give it a try. I had a guy come by the house and I was cleaning blue crabs to make some crab cakes,“which he loved” said oh here let me help you with those. He finished maybe two crabs ,went to his truck and gave me twenty bucks and said to go buy a can of crab.[:0][:0]Patience brings good things.Best of luck
I love blue crab. I love it in she-crab soup, I love it in crab cakes and my wife can make a knock you on your butt crab casserole.
But I hate cleaning blue crab…probably because of a touch of OCD which prevents me from missing the smallest morsel of meat.
Boil water with some crab boil.
When cooked, move to the sink and pop off the back shell, clean out all the yellowish gunk and dead-man’s fingers (gills).
Move to the table, get comfy with a bottle of beer, a fork and preferred crab fork (a bamboo skewer will do).
Break off all the legs, set aside to clean later - there’s meat in them legs.
Take the fork and gently remove the leg joint segments still attached to the body.
Once the leg parts are removed, insert your fork between the bottom and top of the crab and gently break apart the crab. This will break all the little shell compartments and open up access to the meat.
Using your crab fork or skewer, clean out all the meat.
When you are finished, the shells should be mostly completely clean and translucent.
Finally check the clean meat for any little pieces of shell and don’t eat all the claw meat as tempting as it is.
When you are finished, you should have polished off 2-3 beers and have a nice bowl of clean crab. Finally, invite me for dinner. 
“I am constantly amazed at the stupidity of the general public.”
~my dad
Equipment:
190cc Sea Pro w/130 Johnson
1- 20 year old (boy of leisure)
1 - 17 year old (fishing maniac)
1 - wife (The Warden)
ECFC
As with shrimp cooking them right and large ones makes the process a lot easier and there are lots of little tricks. Blue crabs are great and make excellent deviled crabs, crab cakes, dips and are just as good plain. I steam the body’s with just a little salt water and boil the claws in a salty obey or Cajun boil. Serve with garlic/lemon/butter.
Yeah, but the best tasting blue crabs come from around Daniel Island docks. Everyone knows that. It’s the only place I set my pots these days…
Redfish Baron Extraordinaire