Bought this at a Singapore wet market today. What’s going on with this crab?

Spotted this flower crab (Portunus pelagicus) at my local seafood market today mixed in with all the normal ones. Fully hardened shell, adult female, behaving normally in the tank.

The whole crab is this pale blue-white colour. Not patchy, not soft shell, just uniformly ghostly compared to the normal brown/olive females beside it.

I bought it and documented everything before cooking.

Raw internal organs: the hepatopancreas was bright yellow instead of the usual orange-brown. Roe was pale yellow instead of deep orange-red. Then when I cooked it alongside normal crabs, it barely turned colour. Normal flower crabs go bright orange because heat releases astaxanthin. This one had almost none.

Best explanation I can come up with is some kind of systemic carotenoid metabolism deficiency. The whole pathway seems broken, not just the shell pigmentation.

Searched the literature and can't find a documented case of this in this species. Already emailed a researcher at NUS and uploaded to iNaturalist. Kept the heart, roe and some legs frozen. The heart was only half cooked so hopefully viable for DNA work.

Anyone seen anything like this before? Any idea what's actually going on genetically?