Maryland Chesapeake Bay blue crabs are considered the best in the world. By perfecting your crab-eating technique you'll ensure you net every bit of their succulent meat. Baltimore's oldest crab house, S. DiPaula & Sons Seafood, ships fresh steamed crabs year-round. Order up a bunch, and get cracking. Market price, dipaula.com
Place the precooked crab on a table covered with newspaper. (If you're boiling the crab yourself, let it cool before handling.) Remove the claws and the legs from the body.
Using both hands, pry the body apart from the top shell. The meat will be inside the body, covered by entrails and inedible gills. Discard the gills, and scrape the meat clean with a knife.
Using a knife or your fingers, pick out the meat from inside the body. Then, using a cracker or a mallet, crack open the legs and claws, and suck out the meat or scrape it out with a pick.
Close
Contributors' Comments Add Comment