The blue crab is so named because of its sapphire-tinted claws. Its shell, or carapace, is actually a mottled brownish color, and mature females have red highlights on the tips of their pincers.

Prized by humans for their sweet, tender meat, these wide-ranging, ten-legged crustaceans are among the most heavily harvested creatures on the planet. Their scientific name, Callinectes sapidus, means "savory beautiful swimmer."

Blue crabs are found in brackish coastal lagoons and estuaries from Nova Scotia, through the Gulf of Mexico, and as far south as Uruguay. Close relatives of the shrimp and lobster, these bottom-dwelling omnivores have a prickly disposition and are quick to use their sharp front pincers. Large males can reach 9 inches in shell width.

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