How To Pick a Blue Crab What you need: • Precooked crabs • Newspaper or butcher paper (at the end of the meal, just roll up all the crab shells in the paper and throw away) • Mallets • Crackers • Small knives • Paper towels • Condiments Optional: • Picks or small forks • Wooden boards, one 8x8 inch-ish board per person • Small finger bowls 1. Twist off claws and legs, set aside. On the belly of the crab is an apron; on a male (pictured here) this is an upside down T shape in the center. On a female, this is a wider triangle. Pull this off and discard it. 2. Using both hands, pry the body apart from the top shell. Scrape away and discard the inner organs including the feathery gills. Meat will be inside the hard body. Crack in half. 3. Extract the meat from inside the body using a knife or your fingers. Wiggle the large pincer claw and pull out meat, or crack with mallet or cracker to access the meat in legs and claws. What to serve with crabs? Corn on the cob, boiled new potatoes and beefsteak tomatoes. 92 WBM august 2014
2014-8
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