I agree with you Breeze that fresh is always best, but sometimes when they're out of season and you really really want one, you can make do with a frozen one. Both taste and texture are definately affected, but I can overlook that a bit when it's freezing cold outside, middle of winter and I'm warm and snug in my kitchen smelling the wonderful aroma of softcrabs sizzling in a pan.
Along the same lines, I really got spoiled while working at a couple of job sites in Louisiana where the shrimp, fresh, (never froze) served with the heads on were absolutely fantastic! The taste and texture was much better than the frozen 5lb. boxes that we get here in Md.