Blue crabs (Callinectes sapidus—Latin for “beautiful savory swimmer”) are the rock stars of the Chesapeake Bay and Gulf Coast. They’re aggressive, delicious, and worth every pinched finger. Keep them cold in the fridge until you cook them—cold slows them down, making them drowsy and easier to handle. No one wants a crab fight before dinner.
A fun fact: A blue crab can regrow a lost claw. But don’t count on that for your dinner—just pick the biggest, heaviest ones for the meatiest reward.
