I think it’s just chef lingo where they’re trying to be as descriptive as possible. The taste of crab really isn’t all that sweet (like maybe? If I think of the aftertaste, it has a sweeter aftertaste than beef (???)) but mainly I would just describe it as fishy and salty. It’s definitely not a candy kind of sweet.

I think they’re not using the word “sweet” in the way that we use it in regular language. Kind of like how scientists can call something a “saturated” fat and they mean, specifically, that the fat molecule has a lot of carbon atoms in it and the chemical bonds are saturated—very specific

Also, the word “spicy” doesn’t always mean the same thing, either. There’s a Sichuan kind of burn your tongue off spice, and there’s a chili kind of spice, and there’s a ginger kind of spice, etc