( evenly seasoned — they prefer the variety in heat and seasoning that comes from tasting the spice that rubs on to the crabmeat from their fingers.As a result, in Maryland, steamed is usually the only option on offer.From a scientific perspective, the need for hibernation is the main reason Maryland crabs taste better than other types of crab — and also tastes better than blue crabs from other waters, according to Steve Vilnit of the Maryland Department of Natural Resources, Fisheries Services.He explains that just like other creatures that hibernate, crabs need to build up fat stores to sustain them through the dormant period. One of the ways is the color of the fat, often called mustard by locals, which is a darker shade of yellow, according to captain Frank Updike Sr.Soft shells are any crab that has molted within the last 12 hours.
These pre-molting crabs, known as peelers, are usually held in a special shedding tank until they bust out of their old shells.
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