3. Stone Crab:

The Stone crab is also popularly called as a Morro crab. The crab is generally famous in and around US regions and is well-known for its tough claws. In most cases, the fishermen snap off claws and throw the crabs back inside the seawater to regenerate the claws. The flesh comes in whiter color and is famous for lean, delicious meat with good flavors.

4. Spider Crab:

Spider crabs are famous as one of the most challenging crabs to find and cook meat. They have long and very strong spiny legs that are heavy in size. The variants of spider crabs in Europe and Japan are very famous than others, as they come in broader size and legs, ranging even up to over 9 feet. The flesh is white in color with a sweet flavor, and most often, spider crabs are boiled or baked then deep cooked.

5. Rock Crab:

The Rock crab is also popularly called the Snow crab. It is ideal for those who love sweety flavors in the flesh. The crab variant is prevalent in most seafood restaurants and buffets, given that it is also readily available in several countries with easy cooking options and methods. This crab is initially found in the regions of Iceland and South Carolina.

6. Blue Crab:

The Blue Crab is among the tastiest and most delicious famous crab on the platter. The crabs range around 3 to 5.5 inches in size and have a very reddish color of flesh in the cooking process. They have a sweet and salty flavor and are the best treat to the taste buds who enjoy and savor the seafood. Most often, the blue crab varieties are either steamed or cooked as a whole.

Read Also: Types of Prawns in India

7. Peekytoe Crab:

Peekytoe crab is a must-try if you love baked or sweet delicacies. They are popular variants that are perfect for making various dishes, including crab cakes, salad, rolls, and other baked wholesome seafood. However, they are comparatively lesser found varieties in several countries down the East, however, is among most loved dish in Europe.