Many other species of Russula
are similar in appearance but are inedible or not-recommend for eating. They differ in various way, but all lack the distinctive crab-like odor. For example, the poisonous-when-raw Russula silvicola
differs in that it has a hot, peppery taste, a white spore deposit, and lacks the shellfish odor. TIP: Species of Russula can be differentiated from most non-Russula look-alikes by confirming that the stem is brittle and snaps cleanly in two, like a piece of chalk, rather than bending or fraying lengthwise.