Feelin’ crabby? Good, you’ve come to the right place. Florida is a hotbed for different types of crab, and we’re serving ‘em up fresh and delicious. With so many ways to purchase and prepare crab, no wonder you’re confused! But the good news is, you pretty much can’t go wrong with this succulent, versatile shellfish.

Here’s your go-to guide on crab across our beautiful coast. My mouth is watering just talking about it!

Blue Crab

These babies are hard to miss. The bright blue claws make this type of crab easily recognizable, and are abundant in the Atlantic Ocean. These crabs are super sweet and are usually used in crab cakes and salads. They’re sold live, cooked whole, frozen and as picked meat.

We recommend:

Seared Blue Crab Cakes
caper dill sauce/crushed potatoes/preserved lemon spinach

Soft-Shell Crab

Pretty much blue crabs that have shed their shell. So I guess a more appropriate name would be “No-Shell Crab.” There’s a small window for fresh soft-shell crab, beginning in late April or early May and ending in late June or July. These crabs are only without their shells and considered “soft-shell” for a few hours, making them a delicacy. The tender bodies are often served whole, and typically sauteed, battered or fried. Just another reason we think summer is the best time of year.

Dungeness Crab

Not found in Florida, but still relevant. These larger crabs are found along the Pacific Coast, and a bit sweeter than Blue Crab. Only the males are kept, resulting in consistently meaty crab served in restaurants. They’re sold live, cooked whole and as picked meat.

Jonah Crab

The Atlantic Ocean’s version of the Dungeoness. The meat is flakey and sweet, and the claws are the most desirable part. They’re sold in clusters of legs and/or claws.

King Crab

King Crabs are easy to spot with their huge legs and big, spiny shells. These monsters can grow up to five feet long! Wowza. The meat in their legs is a favorite because of the unique, sweet flavor. The best way to serve this delicacy is steamed, chilled, grilled or fried. They’re a perfect sidekick to drawn butter or a yummy remoulade sauce.

We recommend:

Dutch Harbor King Crab
served chilled/drawn butter

Stone Crab

Similar to King Crab, the legs are prized for a reason. They get their name from their extremely hard shell, although the meat is super soft and sweet. This squat and compact crab mainly comes from Florida, which is why it pops up on almost every menu. The harvesting process for stone crab is pretty unique. The legs are pulled off and the bodies are thrown back into the water, allowing the crab to regenerate new legs within a year or two.

Snow Crab

Definitely not found in Florida, hence the name. Snow Crabs are found on the coasts of Alaska and Maine. They have a subtle flavor profile, being slightly sweet and delicate. They’re sold in leg and claw clusters. Thinner and smaller than King Crab, but the legs are equally coveted. The preparation is just like most other crab: thaw, reheat, extract, dip.

Other types of crab to enjoy:

-Spider Crab: A delicacy in Europe, known for their meaty legs.

-Horseshoe Crab: The only edible parts are the eggs and roe.

-Peekytoe Crab: Pink meat with a delicate, sweet flavor.

We’re known for our amazing crab cakes and King Crab, but our sister locations (Palm Valley Fish Camp, North Beach Fish Camp, Julington Creek Fish Camp) serve some delicious other crab dishes. But lucky for us, crab can be found in almost every grocery store and restaurant across Florida. Just another reason we live in the best state there is. Bon apetit!