Is this the same method used for east coast blue crab? I've never gone crabbing because picking them seems like so much work for so little meat, but if I could get enough, I think this part would be therapeutic to me. :)
If you aren't needing commercial crab meat for your recipe a better social way to pick a Maryland steamed crab. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2UrhyeeLwR0.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2s3S745m1AA.html Save the seasoned encrusted top shell. Retain the mustard if desired. Occasionally dip a morsel into apple cider vinegar then touch the encrusted seasoning for a blend of flavors. Save additional encrusted seasoning from the underbelly and legs for your corn ears or a chilled slice of Eastern Shore tomato sprinkled with crabmeat fragments. There is crab meat in all the legs.