During these colder Spring days the Blue Crabs of the bay still have much of their reserved fat left over from Winter. This fat is yellow colored and is to be expected and often desired. It can be left in the crabs and they can be prepared as normal, or it can be removed to be used as a delicious component of another dish or sauce.
• Crab Butter: This is the white-yellow fat inside the back of the shell of a large crab. It is considered a delicacy and is often added to dressings and sauces served with crab.