What is a soup crab?

A "soup crab" is not a specific species of crab, but rather a term used for any crab that is suitable for making soup. This typically refers to crabs with:

* Plentiful meat: Crabs with a good amount of edible flesh, as opposed to smaller, "snack" crabs.

* Flavorful broth: Crabs with a rich and flavorful meat that will infuse the soup with deliciousness.

* Good size: While not always the case, soup crabs are often bigger than their smaller counterparts, making them easier to crack open and extract the meat.

Some common crab species that are often used for soup include:

* Blue crab: A popular choice for crab soup, known for its sweet and slightly briny flavor.

* Dungeness crab: Renowned for its firm, sweet meat and delicious flavor.

* Stone crab: Although its claws are the prized part, stone crabs can also be used in soup for a flavorful experience.

* King crab: A large and impressive crab with large, flavorful legs, often used in king crab bisque.

The specific type of soup crab that is used will depend on the recipe and the availability in your region. When choosing a soup crab, consider the size, meat content, and flavor profile that best suits your needs.