This past weekend I had the opportunity to indulge in some
steamed crabs at a friend’s house. Sitting around the newspaper covered table I noticed that not everyone attacks the
blue crustacean in the same manner. This morning, on the front page of the Food section in
The Washington Post, I saw a link to a crab picking video with Chef John Shields.
I was intrigued.
I handle the legs a bit differently. If you twist them just so while pulling them off you can get a nice hunk of meat on the end.
I’ve also seen people who not only crack open the claws but
the legs as well. That’s just too much effort for too little reward in my opinion.
