I'll use peekytoe crab meat instead of blue crabs and I'll create a crab stock with green crabs to enhance the flavor and add more depth it helps with the umami of the dish.
Made from personally selected blue agave plants, multiple distilled with pure spring water, it gets its platinum color from ultra-modern filtration, and is finished by hand with an extra anejo tequila which has rested in oak barrels for five years to enhance the flavor.