Their Scientific Name Suggests They're Delicious The blue crab's scientific name is Callinectes sapidus, which translates to “savory beautiful swimmer.” Indeed, their back legs, which are paddle shaped, make them excellent swimmers. And blue crabs are prized for their sweet, delicate flavor and tender meat.

Recently, the media has reported that the US New York State Department of Health has classified crab roe as unsuitable for human consumption.

Rich in vitamins and minerals, crab meat is also low in fat and contains Omega-3 polyunsaturated acids. Helps provide protection from heart disease and aids brain development. Some research suggests that Omega-3 also inhibits aggressive behaviour. And it's not just any old Omega-3 – it's the long chain variety.

The hepatopancreas of a crab is also called tomalley, or crab "fat"; in crabs the tomalley is yellow or yellow-green in color.