Soaking Live Saltwater Blue Crabs in Fresh water to "PURGE" them before cooking?

[jstbkoz]

Has anyone ever heard of Putting Live Salt Water Blue Crabs in a Fresh water Bath for an hour or two in hopes of "PURGING" the crabs system and making the crab taste better???

If so how long is a recommended time to leave the crabs "Soak" in order to notice a different taste and or texture?

A friend of mine is from the bayou country and he swears by this method.. He says the crabs System is cleaned out in about an hour. Is this true?

And if so how long can a Salty handle staying alive being recently transplanted from salt to fresh water?

I live on the Florida Gulf Coast and I do notice a difference between "Gulf caught" crabs as opposed to Blue Crabs that I have caught up on Spring Fed Fresh Water Rivers.... I usually notice a better taste and texture. Not to mention that fresh water crabs seem to always have a full shell/pincer of meat after their cooked as opposed to salties! The salties sometimes seem to shrink inside the Claws while cooking. Any insight on this is greatly appreciated!

[mariner]

Nice thing about Chesapeake Bay crabs is  they cannot be improved.