Blue crabs are one of many varieties of crab, the crustacean that yields succulent white meat. Hard-shell blue crabs from the Atlantic and Gulf coasts are sold year-round.
To clean and crack a blue crab:
Twist off the legs and claws. Remove the triangular shellflap from the underside. Separate the top shell and body. Scrape out the gray intestines and any orange roe. Discard the feathery white gills. Break the body in half to reveal the meat. With a mallet or cracker, crack the claws and larger legs.For other shellfish varieties, see clams, lobster, mussels, oysters, scallops, and shrimp.