Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (Greek: βραχύ/brachy = short, ουρά/οura = tail), or where the reduced abdomen is entirely hidden under the thorax. Crabs have a soft body covered with a hard shell. They are generally covered with a thick exoskeleton, and armed with a single pair of chelae (claws). Crabs are mostly active animals with complex behaviour patterns. They can communicate by drumming or waving their pincers. Crabs tend to be aggressive towards one another and males often fight to gain access to females. On rocky seashores, where nearly all caves and crevices are occupied, crabs may also fight over hiding holes.
Culinary Use...
Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab.
In some regions spices improve the culinary experience. In Asia, Masala Crab and Chilli crab are examples of heavily spiced dishes. In Maryland, blue crab is often eaten with Old Bay Seasoning.
For the British dish Cromer crab, the meat is extracted and placed inside the hard shell. One American way to prepare crab meat is by extracting it and adding a flour mix, creating a crab cake.
Crabs are also used in bisque, a global dish of French origin.
Live crabs are often boiled. Norwegian scientists addressed this ethical issue by stating that crabs don't feel pain.[16] However, later research suggests that crustaceans are indeed able to feel and remember pain, although the latter point is not an issue in cooking.