If they're the same as the green crabs in Maine waters, then the only really edible parts are in the claws.
IIRC, even that meat can't compare to any part of the blue crab's.
But, relatively good, all the same, as least in sandwiches.
They say the secret to the good taste of Maryland blue crabs is that they burrow in the mud at the mouth of the Chesapeake for the winter and they get fat. The meat is sweater than other crabs'.
There is a lot of good meat in the body.