Some people want food that’s easy and immediate. Their breakfasts are bowls of cereal, their snacks energy bars, and their dinners tender, boneless steak. There's nothing wrong with being one of those people; we're all this kind of person at least some of the time. But there's another kind of person, one who's willing to work a little harder for their food, knowing that it will reward them in kind.
My training started early, with my mom inspecting the shells my sister and I left behind, looking for meat we’d missed. The message was clear: There’s no crab-eating that isn’t utterly thorough, pick-pick-pick crab-eating. It wasn’t long before my sister and I were good enough that there was no meat for her to find, but my mom continued to inspect anyway, maybe to ensure that we didn’t lose our edge, or maybe just out of habit.
A lot of this may sound awful to anyone unfamiliar with the pleasures of a crab feast, but for those of us in the know, it just feels good, because it’s a sign that we've earned our keep. Here’s how to earn yours, too.To cook a Maryland crab feast, you first need some crabs. The crabs in question are blue crabs, code name, which can be found on parts of the Eastern Seaboard and around the Gulf of Mexico. The ones from Maryland, and the Chesapeake Bay specifically, are the most renowned.
Source: Education Headlines (educationheadlines.net)
Leaving the legs on when you open the body facilitates picking (esp the backfin). Also more efficient if you use a small plastic knife.
Growing up in the mid Atlantic, dungeness are soooo much better. 2 if them and I’m full vs an afternoon of picking blue crabs which is a negative calorie balance
No thank you to cooked alive. It's illegal in Australia. (shudder)
Cook those blue claws with a Budweiser
No thank you. I realized that you want them alive before you place them in the steamer. I prefer my crabs cleaned. Yes, that means they must be dead but at least rhey are clean and the seasoning will then get into the body of the crab.
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