Sweet, tender crabmeat is always a treat, whether it's Dungeness, king crab, or snow crab from the icy Pacific; stone crabs from Florida; or Maryland's famous blue crabs, both hard-shell and soft-shell. You can buy live crabs and steam them at home, or buy presteamed whole crabs or crab legs at the seafood counter. Preshelled crabmeat is available in several different varieties, graded according to the size of the chunks of meat. From highest to lowest, the grades are: Colossal, Jumbo Lump, Lump, Special, Back Fin, and Claw Fingers. Soft-shell crabs are those that have recently molted, and whose exoskeleton is still soft and edible. Once cleaned, soft-shell crabs are eaten whole.
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they’re simple to remove, so the fish is very easy to serve and eat.