I am originally from Maryland, now located in Northern California.
I grew up with Chesapeake Blue Crab, and am very comfortable with cooking and cleaning them.
A friend just gave me several Dungeness crabs, and I’m thinking of making a traditional Maryland style Cream of Crab soup.
Are there any differences in how you clean them? The crabs are already cooked.
Also, are there any significant flavor differences between Dungeness and Blue that I might need to compensate for?
Thanks in advance.