Snow crab are the most common in restaraunts today. They are commonly served steamed and are often shipped frozen. Usually served un-seasoned and with a side of drawn butter.
Blue Crab are of course my favorite. They are cooked while still alive and have a very fresh and ditinct flavor. Often spiced with old bay and served with a malled to crack the shell. These crabs take a while crack and eat (use caution).
King crab are the largest of the crabs. Often quite pricey, but quite ironicly taste similar to snow crab. Both are shipped frozen, but the king are much larger.
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