Description
Boiled crabs are typically served whole, with their bright red or orange shells indicating that they have been fully cooked. The shells harden, making them easier to crack open to access the meat inside. The meat inside is tender, juicy, and flaky. The leg and claw meat are firmer and sweeter, while the body meat is softer and richer. Boiled crabs have a naturally sweet and slightly briny flavour. The boiling process helps to bring out the delicate taste of the crab meat.





