Maryland Crabs Are Coveted Because Of A Forbidden Flavor

When you crack open a Maryland blue crab, you will see a creamy, yellowish goo called tomalley. This is considered one of the most desirable features for its sweet flavor.

Many are under the impression that the mustard is crab fat, but it's actually an organ called the hepatopancreas. It serves a similar role as the liver and pancreas in human beings.

This organ factors into the butteriness that makes Maryland's crabs so tender and tasty. Marylanders steam their crabs, which helps them retain more of the creamy goo.

Many people consider the mustard to be the most flavorful part of the crab, which is why it and Maryland blue crabs as a whole have such a passionate fanbase.

Health officials warn against eating tomalley because of the contaminants it might contain. While there has been a lot of debate, pregnant people and children should avoid it.