It's June, and that means it's time to eat crabs! (True of every other month of the year as well.) Please to enjoy an excerpt from our book, Food Lovers' Guide to Baltimore, with the addition of photos.
Here in Maryland, the act of cleaning steamed crabs, along with extracting (and eating) the meat, is known as “picking.” There are two schools of thought. One involves removing the legs before cleaning and the other does not. We like to remove the legs, since any meat that comes off with them is that much less we have to dig for later. Don’t just yank them out—grab a leg up high near the body and bend it downward. You should hear a small snap as it breaks away from the shell. Use a little finesse to gently wiggle the leg away from the body; hopefully there will be a hunk of meat attached to it. In the case of the backfin, there will be quite a bit of meat. If not, all is not lost—the meat is still inside. All crabs are different, so you won’t get lucky every time.
|A crab and his legs are soon parted. Stop staring at me!|
to the body of the crab.
|See the pointed tip of the flap?|
|Place your knife in that gap under the lifted apron, or use your|
fingers if you prefer brute force.
in the center.
|Remove the gills, and the face while you're at it so it|
won't stare at you anymore.
|Whomever was the first to eat one of these was sure brave.|
|Grab each half...|
|...and snap the body in half.|
However you do it, enjoy!
Posted on Minxeats.com.