blue claws

Set over a hot grill, blue claw crabs turn red, and mighty tasty.

Don't ever pass up the chance to try a Jersey blue claw: the texture is pleasantly soft and smooth, the taste is sweet, and the sounds you'll make will surely amuse.

To me, blue claw crabs from the Jersey Shore outdo New England lobsters. Please, don't be mad, but consider this quick comparison before taking sides:

Lobsters are expensive, feisty and difficult to cook, their texture can be tough if not grilled or steamed or boiled just right, their smell while cooking can make anyone a little queasy, and their shell is so hard it can even be impossible to crack.

Crabs are plentiful in the waters of the Jersey Shore so just about anyone can catch them with a little bait & line, they are also difficult to clean but crabs are worth it because their shells aren't too hard and they don't take so long to prepare (with a little white wine or beer and bay seasonings), they always smell delicious while cooking, and their texture is never tough.

So~would you like a New England lobster or a Jersey blue claw?