The typical blue crab, or hard-shell crab, situated along the Atlantic coast, when harvested just after shedding its shell and prior to developing a new and larger one, which typically happens several times before reaching maturity. The softer the crab’s shell and the quicker it is caught following the shedding process, the more tender the meat will be and the more superior the flavor. This type of crab cooks quite quickly and is frequently fried in butter or deep fat.