When cooked, blue crabs turn red. They are still displayed as blue crabs even though their exoskeleton would suggest otherwise. Such dramatic shifts in appearance would have one think, the crustacean, was an entire new species. Raw seafood entices salivation more so than the cooked variety. Perhaps in a fish stew, with herbs and other what not spices. Tossed within a wok, dressed in flat-white rice noodles. Plain boiled shell fish never seasoned a tickled fancy.