MD Blue Crabs
Celebrate Crab Season 2021 with a Taste of the Bay!
Words from a Fellow Blue Crab Fan ~
As I young boy, I remember “flying” under the Chesapeake Bay Bridge on my father’s Chris Craft, thinking “Man this bridge is huge and so is the water!” There was no way I’d jump in the dark, scary currents under the bridge. It seemed too deep and ominous, but swimming in the Miles River was a safe spot. In fact, puttering around the harbor in St. Michaels Marina with my brother taught me the laid-back nature of the bay culture. The bay creatures always intrigued my brother and me, especially the infestation of jellyfish that one summer when we were water skiing off dad’s boat. The fear of getting stung kept me positioned on the skis longer, but once I wrecked, those slimy creatures just dripped off my arms!
The keenest memory comes from dinner time. The snapping Blue Crabs and the ultimate steam with Old Bay. My Dad showed me with pride how to get all the meat from “The Beautiful Swimmer.” I remember the fun, gathered around the picnic table with all generations represented. From nana to nephew, each tapped and cracked to show their prowess for feasting on steamed crabs. Today, I want to give you a bit of dad’s teachings.
Pick a Crab to Make Dad Proud!
Choose the perfect size crab for your appetite. I always look for a large, 6”-6.5”. They have the perfect amount of meat, and I don’t get hairy eyeballs from others who may want the x-large or super. A large is a JUMBO and a safe choice.
- First, remove all the legs and claws. Turn the crab over and pry up the apron with a crab eating knife. The females have a “Washington Dome” looking apron, while the males show a “Washington Monument” looking piece.
- Second, turn the crab over and pry off the top shell. Completely remove the shell but set it close by for future recipes. Crab shells make a perfect “ramekin” for crab imperial, but that’s a recipe for another day.
- Third, scrape away the gills and innards with a crab knife. Leave a bit of the mustard looking “cream”. For ease, we’ll call this crab fat that complements the salty-sweet crab taste with a slightly nutty and bitter flavor. A delicious mix!
- Fourth, hold the crab on both halves, and snap it in half. Take your seafood fork and extract all the pristine lump from the crab cavities. Take your time. Don’t miss a morsel! If you notice larger pieces pulling from the back section of the crab, you’re right! You have found the delicious much sought-after JUMBO.
- Finally, fifth, take a hammer and tap the claws. Don’t rap, just tap! If you hit too hard, you’ll break the meat into the shells. Once you have a perfect fissure, pull the pincers apart, and extract the beautiful claw meat that has a more fibrous texture and robust crab taste. Then, take each leg and snap them in half. Suck out the meat from each.
How long did that take? A successful picking gets adoration from the onlookers and a truly satisfied appetite. If you’re unsure, grab another! Practice makes a crab eating connoisseur!
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