2. I always use the claw to grab and pull back the move-able apron found on the abdomen of the crab. The crabs I purchased happen to be male crabs, known as "Jimmys." Females are known as "Sook."
3. Remove the apron completely.
4. Turn the crab over and pull upward on the shell from the back of the crab peeling it forward. Reserve the shell as this has the wonderful Old Bay seasoning.
5. This is where it gets a little messy. Find and pull your finger through the channel in the middle and remove any of the gray gills on each side of the body.
6. Grab each side firmly and bend in the middle, breaking in half. This will give you two sides of the crab, which has meat within each side.
7. Each channel has meat that once controlled each of the legs. By breaking each of these thin layers of shell you gain access to the channels for meat inside.
9. Slide the meat across the shell where the Old Bay awaits! When picking crab meat, I always prefer to go through all of the bodies first and then finish by cracking the claws and adding that meat to the bowl.
10. Finally why newspaper? It makes for a super easy and quick way to clean up your mess. I also advise when picking crabs to do so in a remote area of the yard on a picnic table which makes for an easier clean up.
So there you have it - picking blue crabs. I picked about 20 crabs yielding about 8 ounces of crab meat. I will be highlighting what was done with this delicious delicacy from the Chesapeake Bay in a future post. Thanks granddad for teaching me this "Life Lesson!"
What food traditions do you have on your table this July 4th?
E.A.T. local E.A.T. well