The Atlantic and Pacific coasts harbor a variety of different crabs, all of which yields a sweet white meat. Crabs can be eaten hot or cold, and are generally accompanied by a lemon butter sauce. Dungeness crabs and blue crabs have edible body and claw meat. In the Alaskan king crab and spider crab, the meat is concentrated in the legs and claws; while Atlantic stone crabs only have edible meat in the claws.
All of our crab recipes have been tested and perfected in our kitchen, so enjoy!