A diner said the meat on its legs are "chewier and sweeter" than a normal crab's. Read more at straitstimes.com. Read more at straitstimes.com.
All this week we’ve brought you the series “Claws and Effect,” a deep dive on the crabs of the Chesapeake Bay, taking a look at crabs and the crab industry in its present iteration and in the future.
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