Low Temp Steamed Blue Crab

Tim_37432

I've been unable to find any info in regards to a proper sous vide/ internal temp for blue crab (live crab isn't really discussed much in Modernist Cuisine), and the low-temp dungeness crab recipe has been helpful, I was wondering if you could point me in a better direction as to a better cooking procedure for low temp blue crab. 

Brendan_Lee_56950

I'd be curious about how that would work. In my experience cooking blue's you have to smack them to tense up and cook them quick otherwise their limbs just fall apart and make it hard to pull the meat in whole pieces.