Today I found out why crabs, lobsters, crayfish, shrimp, and some other crustaceans turn red/orange when cooked. Typically, the exoskeleton of most crustaceans has a blue-green to grayish color and sometimes they appear a brown or olive green, with just a hint of red; with a few exceptions like the blue and yellow lobsters and crabs. The exoskeletons of such […]