THE BLUE CRAB is at home on many menus—but its more select grade of meat is particularly suited to elegant appetizers and upscale entrees at catered events. When it comes to seafood, nothing beats the delicate, sweet succulence of the versatile blue crab (Callinectes sapidus). Admittedly, this writer is biased, having grown up on a steady diet of hard and soft shell crabs on the shores of Maryland's Chesapeake Bay. But for noncommercial operators, blue crab has many applications, ...
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