The body meat is delicately flavored, while claw meat is nutty. Softshells offer a crunchy texture, since they are eaten shell and all. Cooked shells of blue crabs turn orange-red. Body meat is white, tender and flaky. Claw meat has a brownish tint, which is natural.
Pasteurized meat is firmer and darker than fresh crab meat.
Don't freeze pasteurized crab meat, as it ruins the flavor and texture. A bluish tint to pasteurized crab meat is not unusual, and it has no bearing on quality. Fried crab cakes, made with picked meat, bread crumbs, butter and seasoning, are a traditional favorite. They're often fried and served in sandwiches. Jun Jul Aug Sep Oct Nov Dec Look for live crabs primarily from April through November in the Chesapeake region and year-round in some other regions.