Crab / Lobster
This moniker refers to any variety of ten-legged crustacean. They have hard outer shells to protect them from predators and come in almost 5000 species, all of which walk sideways. Taste & Texture: Varies according to the type of crab and the kind of water it lived in, but the meat is generally soft and delicate. Crabmeat is very white when it has been washed of its fat.
Unbelievably, lobsters were used as bait until the early 19th century. They spoil very quickly once they're dead, which is why they should be cooked live when possible. Taste & Texture: Lobsters are prized in the food world, thanks to a uniquely soft and silky texture. The tail is firm and substantial. It tastes all the more decadent with a bit of butter.