How to Eat Maryland Blue Crabs: Step-by-Step Guide

Quick Recap

• Pull legs and claws first, lift the apron, and remove the top shell.
• Discard the feathery gills; decide for yourself whether to keep the mustard.
• Split the body and pick each chamber patiently.
• Keep steamed crabs refrigerated until serving and manage leftovers promptly.

Some foods are intuitive to eat, such as popcorn or a slice of pizza. You simply grab them and go. Other dishes, however, take more effort and precision - including Maryland’s steamed blue crabs. The hard shell. The beady eyes. The claws, legs, and spikes protruding from nearly all sides. We understand that, at first glance, this delicacy can be intimidating! However, knowing how to indulge the right way is most definitely worth it. Sweet succulence awaits behind it all!

At Harbour House Crabs, crustaceans are our bread and butter - and we’re here to give a few pointers as to how you can make the most out of this seemingly impenetrable delight. We invite you to check out this video that shows you the best way to eat Maryland blue crabs:

Let’s take it step by step:

Pull Out the Apron, Take Off the Back

The first step in eating a Maryland blue crab is to take off the apron. Already lost? Let’s clear it up; the aptly-named “apron” is a small piece of shell that runs along the crab’s abdomen. On female Maryland blue crabs, this apron looks something like the U.S. Capitol Building. On males, the Washington Monument. Once you’ve found your capital’s particular attraction, rip it off and dig your thumb in to remove the back shell.

Remove the Gills (Dead Man’s Fingers) and Insides

Turn the crab over and remove its gills - lovingly referred to as “Dead Man’s Fingers” - and other innards. The gills have been filtering waste and other undesirable particles; they are not something you’ll want to eat. While optional, you can remove the eyes at this step, as well.

Break the Maryland Blue Crab in Half

It’s time to get into the meat! Break the crab in half, but make sure to leave the legs on. Each leg is attached to a cell where the meat is! To access the crabmeat more easily, squeeze down on one half’s membrane shell, crack it, and peel it back.

Pull the Legs, Extract Their Meat!

Now’s the time for the legs to come off! Before you start pulling the leg directly away from the shell, heed this tip; twist each leg to break off each cell of meat. Use a crab mallet or cracker to crack the claw and get the meat. You can also use a seafood tool or crab knife to break it open and pull the meat out.

While there’s a method to the madness, each Maryland blue crab will be slightly different; watch out for rogue shell bits. However, if you’ve followed these steps, your delicious crab meat awaits! The team at Harbour House Crabs knows that the best crab experience starts with the crabs themselves. For more information about live blue crab delivery or blue crab meat, contact us today!

Tools and Table Setup

• Crab paper or butcher paper
• A wooden mallet
• A blunt crab knife or pick
• Shell bowl, paper towels, and a clean plate for meat
• Lemon, seasoning, and cold drinks

How to Pick a Maryland Blue Crab

1. Twist off the legs and claws; set claws aside.
2. Turn the crab over and lift the apron.
3. Pull off the top shell from the rear.
4. Remove and discard the feathery gills.
5. Break the body in half along the center.
6. Open each cartilage chamber and lift out the white meat.
7. Crack claws gently below the pincer and remove the darker claw meat.

What About the Mustard?

The yellow-green mustard is the hepatopancreas, a digestive organ. Some Maryland pickers prize it and others scrape it away. It is not the same as fat or roe. People eating self-caught crabs should consult current local consumption advisories about internal organs.

Common Beginner Mistakes

• Smashing the body before opening it, which drives shell fragments into the meat.
• Using the mallet too hard on claws.
• Throwing away the body chambers before checking them.
• Rushing; crab picking is meant to be social.
• Leaving cooked seafood out beyond safe time limits.

Ready to practice? Start with steamed Maryland hard-shell crabs and follow the included reheating directions.

Watch It Done

Frequently Asked Questions

What part of a blue crab is not eaten?

Discard the feathery gills and shell. Many people also remove the mouthparts and choose whether to eat the mustard.

Do I need a crab mallet?

No, but it helps with claws. A blunt knife and your hands can open most of the body without smashing the shell.

Where is the lump meat?

The large white muscles sit near the swimming fins on either side of the body. Open those chambers carefully to keep the pieces intact.

Can I eat steamed crabs cold?

Yes, properly refrigerated cooked crabs may be enjoyed cold. Follow the seller’s storage window and do not leave them at room temperature too long.

How many crabs does a beginner eat?

Beginners often eat fewer because picking takes time. Six to eight per adult is a broad feast estimate, adjusted for size, sides, and appetite.