I live in Boston and haven't picked a whole crab in many years. As a child I remember picking up crabs on the beach on Cape Cod after a storm, and the meat was white and pink. 15 years ago I went crabbing on Martha's vineyard and the meat was gray and white.
I'm going to Baltimore next week for a crab feast and we'll be having blue crab. Can anyone please explain the differences in crabs? What is the crab-picking technique? I haven't done it in 35 years.