Crab Picking

Posted by Trevy Thomas Jul 10, 2008

For years, I followed the instructions on those little paper placemats used in crab houses about how to pick and clean a crab. I finally learned the instructions are wrong. While living in a proud blue crab area of Maryland's Eastern Shore, I discovered that professional crab pickers have their own method and it's much more efficient. No need for a mallet either.

1. Leave the apron alone!
2. Pull off the entire top shell
3. Scoop out fat and lungs
4. Twist off legs
5. Using a crab knife (or small utility knife) cut off the crab's outer edge all around the perimeter
6. Cut the body in half horizontally, slicing through the chambers to expose meat
7. Pick out meat with your fingers and eat

For the legs, twist in half at joint.

Using the knife, cut into the leg, about 1/4 inch down from the end, but not going all the way through.

Break the leg at the cutting point

Leg meat should be visible.