You can eat crab guts but it's not advisable to eat crab guts because of the domoic acid levels in the crab guts.
Health officials say crab meat is safe, but urge people not to eat the guts of the crab where there could be slight traces of domoic acid.
The green stuff in crab legs is called Tomalley.
The hepatopancreas of a crab is also called tomalley, or crab "fat";
in crabs the tomalley is yellow or yellow-green in color.
Some crabs do have lungs.
The land crabs typically have lungs while others usually have gills.
Land crabs have a dual circulation via either lungs or gills and shunting between the two may depend on respiratory media or exercise state.
Aquatic crabs exchange salt and ammonia with water via the gills but in land crabs this is not possible.
There's actually no poisonous crabs although they may be poisonous to other sea creatures but not to humans.
If a crab were to bite you they would only hurt you with a wound and not kill you with venom.
There's no such thing as a venomous crab or lobster, prawn or shrimp.
There are some 70,000 species of crustaceans and, until recently, it seemed that all of them were venom-free.
Others noticed them eating other crustaceans in the wild.
Also crab lungs are not poisonous either but they are not digestible and not very tasty though so it's best to throw out the crab lungs.
An old wives' tale says crab lungs are toxic, but they're actually just not digestible and taste terrible.
Now scrape out the gooey stuff in the center of the crab's body's two equal solid parts.
The greenish stuff is the liver, called the tomalley.
You can eat it and many love this part of the crab.
The meat of the blue crab is considered by many to be the sweetest and best tasting of all crabs.
Soft-shell crabs are blue crabs that have shed their old shell to form a new one.
During this process, the crabs are without their hard covering for only a few days, and they're only truly soft-shells for a few hours.