Do Female Crabs Taste Sweeter?

Many crab houses discuss the differences between female, “sooks,” or male, “jimmies” by illustrating the obvious: a bell-shaped apron for the females and an elongated tab for the gents. Also, they mention the larger blue claws for the males and red-tipped like nail polish for the females. Yes, they try to give feminine traits to the females, but the roe or crab eggs make it easy. Sooks produce up to 2 million eggs that grow under the main shell and intestines right after the male fertilizes her. Orange in color, these eggs have a salty-sweet flavor that tastes best raw, similar to fish eggs. An acquired taste for the pros, but a subtle liking from the novice. In fact, most crab cakes, primarily made with female meat, naturally contain roe that gives a sweetness. Is it only the roe that makes the female sweeter or is there more to the story?

Female crabs enjoy the bay waters near the ocean which begins the answer. By swimming out to deeper saline waters, their flesh acquires extra salt, which when caught and cooked brings out the profound crab taste better. Similar to salting a dish to enhance flavors, so does the salt. If, however, the crab has extremely high salt levels, a more umami or meaty taste changes the palate. Coupled with this feature and the roe, female crabs receive a natural seasoning from Mother Nature that gives her sweetness.