Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
There are also many different species of crab. In the United States, we have just a few, but they all have very sweet, pale white flesh. Among them are blue, king, snow, Dungeness, and stone crab; some are available live only locally, while others are shipped live nationally or sold frozen. Soft-shell crabs are simply blue crabs, usually from the Chesapeake Bay area, that are in the process of growing a new shell, a normal activity of the crab.