How to Eat a Maryland Blue Crab

Step 1: Pull off Appendages, Remove Apron, Lift off Top Shell

Grab your crab and pull off all the legs, fins, and claws. You can reserve all of these on the side. I usually make a big pile of claws and then eat them at the very end, because, contrary to what many people think, the crab claws are not the best part of the crab—the meat is stringier and less sweet, and not nearly as tender. I always eat them, but theyre more of an afterthought.

Now, turn the crab over so youre looking at its underside. Youll see the apron on the bottom, that flap of shell thats long and pointy on the male crabs and very broad on the female crabs. Lift it up and tear it off where it meets the shell.

Hold on to the top and bottom shells right where you just tore off the apron, and pull the crab open.

How to Cook a Maryland Crab Feast

To cook a Maryland crab feast, you first need some crabs. The crabs in question are blue crabs, code name Callinectes sapidus, 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. They come in a variety of sizes, from small ones up to jumbos or colossals. For a crab feast, you want the largest ones you can get, since smaller crabs just mean more picking, for even smaller rewards. (I said I enjoyed picking, but I didn’t say I was a masochist.)

You also want crabs that are still very much alive. Yes, this means you will be killing the crabs, and while I know this can be an upsetting idea for some, its the only way to do it—dead crabs begin to decompose and produce ammonia in their meat almost immediately.

You also have the choice of male or female crabs. You can recognize the difference by looking at the apron, a flap of shell on the underside of the crab body. Male crabs have long and pointy aprons, while female crabs have broad ones.

Some folks prefer female crabs (often called “sooks”) for their reputedly sweeter meat and the coral-red roe they often contain, but if youre concerned about sustainability, consider forgoing them altogether, since that roe could become future crabs. (Im showing both sexes in this post to illustrate the differences.) Plus, male crabs, called “jimmies,” can grow larger than the females, giving you larger chunks of meat. For those who want to go even deeper into blue-crab terminology, you can always read up on some additional info on crab sizes and grades.

To cook the crabs, you’ll need to rig up a steamer. Start with a pot large enough to hold the crabs though you may still need to work in batches if you have a lot. You can use any kind of liquid to steam the crabs, water included, but the traditional mixture of beer and vinegar gives better flavor. And though any beer can work, I’d recommend an inexpensive lager and either white distilled vinegar or apple cider vinegar. There’s no real science to the ratio of beer to vinegar—you’re cooking the crabs in their steam, so it’s not like you’re going to taste it all that clearly anyway. Just dump a can or two of beer into the bottom of the pot, and slosh some vinegar in until the liquid is about one inch deep.

Next, add a steaming rack that’s high enough to sit above the level of the liquid. This is important because any crabs that sink into the liquid will flood, resulting in mushy, soggy meat. If you don’t have a steamer that works, you can always wad up some ropes of tin foil to hold the crabs aloft.

After that, in go the crabs. Add them in layers, generously sprinkling Old Bay seasoning (that’s the most popular brand, but you can use another if you have a different brand preference) all over them as you go. This type of seasoning mixture is loaded with chile powder, paprika, celery salt, salt salt, and a long list of other secret spices and seasonings, and its essential to creating the proper Maryland crab-boil flavor. Once the crabs steam, the Old Bay will stick to them in a thin crust, which will then get onto your fingers as you pick the crabs, and finally go into your mouth as you eat.

When the pot is fully loaded, put on the lid, set it over high heat, and let em cook for around 15 to 20 minutes. You’ll know the crabs are done when theyve turned a deep red color, without any trace of blue remaining, and when the aprons on their undersides come up easily. (On some of the crabs, they may have already begun to lift off.)

Now, it’s time to eat. Spread newspaper or butcher’s paper over your table, making sure to cover it completely, and dump the crabs on top. Its good form to distribute the crabs around so that there are piles within easy reach of everyone.

Many people set out little containers of distilled white or cider vinegar for dipping the crabmeat, and I have a friend from Maryland who also swears by drawn butter. I’m usually too engrossed in my crab-picking and eating to bother with dipping the meat, and I generally prefer to eat it unadorned anyway, but it’s nice to offer the option for those who do want it. For adults who drink, cold beers are a must. Though, in all honesty, my beer usually goes warm—I’m too distracted by the crabs to remember I have a beer. That, by the way, is proof of how good crabs are: I, a total beer lover, almost always forget to drink my beer.

(Oh, I should also mention that many people serve other things alongside the crabs, like corn or cornbread, coleslaw, and more. You should do this if the idea of eating things other than the crabs themselves appeals to you. As already established, however, I want only the crabs.)

How to PROPERLY Pick & Eat Maryland Blue Crabs

FAQ

What part of a blue crab do you not eat?

Pull away the inedible gray gills (also known as “dead man’s fingers”), located on both sides of the crab and discard them along with the internal organs. After discarding them, break the crab in half so you can start to see the meat. Use your fingers to pull the sides apart, and remove the lump crab meat for eating.

Are Maryland blue crabs good to eat?

Up and down the East Coast, the blue crab is known as the most delicious of its species, and Maryland blue crab is the cream of that crop. The taste difference is clear: Blue crab is sweeter, succulent, more plump, more crabby, somehow light and rich at once.

Can you eat the orange stuff in a blue crab?

If you have a female crab and you see bright orange stuff inside, that is edible. It’s the roe or eggs, also called “coral” in shellfish. Coral is delicious when it’s warmed and served on toast or used in crab cakes. You can also add it to crab soups; it’s the key ingredient in she-crab soup.

Can you eat the yellow stuff in blue crabs?

Contrary to popular belief, the “mustard” is not fat, rather it’s the crab’s hepatopancreas, the organ responsible for filtering impurities from the crab’s blood. Although many find its flavor distinct and delicious, it is recommended that you do not eat this since many chemical contaminants concentrate in the organ.