Originally Posted by
SFflyer123
I have had Miami stone crab, San Francisco dungeoness crab, Maryland blue crab, Shanghai hairy crab, and Alaskan king crab.
Are there subtle differences? Yes.
Are those differences that dramatic that I would pay more for stone crab legs? No way.
But I am not a crab connoisseur. However, I am open-minded. I've tried stone crabs on 4 separate and distinct occasions, each time thinking I must have had a bad batch prior. But each time, I am disappointed. I think, "What's the big deal with these things? They taste just like any other crab."
The question is, where/when did you have them and how were they prepared?
I can understand if someone prefers some other type of crab, but I can't really understand how someone wouldn't think there was a fairly significant difference between stone and say dungeoness.