Crab rankings
 

Asian Mud Crabs.

I just like the claws, but no one ever tells me what sort of crab they came from.

I love these dishes but not necessarily because of the crab itself, the sauce/prep has a lot to do with my enjoyment, same goes for Dungeness. Raw crab I had in Korea was pretty darn tasty but again I think it was more the sauce than the crab itself.

I won't waste time with and don't enjoy snow crab or blue crab (unless blue crab is in soft shell stage)

I'd say this is probably the same order for me too. I've only had blue crab claws at Bob Chinn's in IL though, so maybe with more experience that one would change.

I forgot about soft-shell crab. I've had it in a stir fry at a Thai restaurant in HSV and in a sub roll here in the FL panhandle. Preparation was very similar to a lobster roll. Yum.

Most of my neighbors have crab traps. I think I have a couple under the deck but have never bothered.

I think blue crab have their place...alongside a pitcher of beer and a shake of old bay.

​​​​i have a good friend who has a place in Coles Point, VA and it wouldn't be an afternoon on the northern neck without them crab.

"Snow crabs" are usually crap, at least by the time they make it on to a buffet table after processing and defrosting. I might think differently if I ever tasted a fresh one.

My top 3 are King Crab, Dungeness, and Centolla (an Austral king crab found in deep South America), not necessarily in that order.

As long as they're on a plate in not in my shorts...

All Alaskan King Crab is not created equal!! For me it's Brown King, Then Bairdi or Tanner crab, the Red King, then Dungeness, Snow Crab and Chesapeake Blue

Dungeness all day long. Yummmmmmmmmmm

I was out Tuesday night and paid more attention to the menu at a restaurant where I'm likely to order crab claws and they were listed as Blue Crab Claws. So I guess that's what I like best but my experience is limited to that and what I assume were snow crab legs in a low country boil that was disappointing all around.

I really like the meat on blue crab -- especially done in a butter sauce on top of fish or steak. At least in my area you can buy tubs of blue crab meat for whatever purpose.

That said, blue crab are comparatively small and take a good deal of work / experience to extract the meat from. If I'm eating boiled crab, then stone crab or king crab are the way to go.