It’s really very simple - to enjoy this delicacy. You need only to follow these
few simple steps. The "hard" of steamed Blue Crab of the Chesapeake
is one of the great eating traditions of the Bay.
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Female crabs are easy to identify by this "key" shape on underside.
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Male crabs are easy to identify by this apron shape on underside.
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Step 1
Turn crab upside down. Use knifepoint to pry loose the "apron" or "key", twist off
and discard.
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Step 2
Prying with spoon at edge nearest rear of crab can lift top shell. Twist off large
pinchers and save. They too are full of edible meat.
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Step 3
Remove the spongy areas (called devil’s fingers) found under the top shell.
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Step 4
Crab body is now covered with hard semi-transparent membrane. Break body in half
along "key" line and remove appendages, discard.
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The hard membrane is now easily cut away with knife, or you can use fork to pick
out the succulent chunks of crabmeat. Use handle of knife to crack open large claws
and pick out meat.
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