How to Pick a Maryland Blue Crab Like an Eastern Shore Native

The Art of Picking a Maryland Blue Crab

Picking steamed Maryland blue crabs is more than just eating a meal—it’s an Eastern Shore tradition, a social ritual, and a skill passed down through generations. Follow this step-by-step guide to pick crabs like a true local!

Step 1: Remove the Claws and Legs

Start by twisting off all the legs and claws at the joint where they connect to the body. Set the claws aside—we’ll get to those later!

Step 2: Remove the "Apron"

Turn the crab over so its underside is facing up. Locate the abdominal flap, known as the apron (a long narrow point on males, a wide dome on females). Insert your knife tip or thumbnail under the point of the apron, lift it up, and snap it off at the hinge.

Step 3: Remove the Top Shell (Carapace)

Place your thumb in the hole left by the removed apron and press down on the center of the legs with your other hand. Pry the top shell up and off the body. Discard the shell (or save the yellow "mustard" inside if you enjoy it!).

Step 4: Clean the Body

1. Remove the Gills ("Devils"): Scrape off the grey, feathery lungs located on both sides of the center body. They are unpalatable.

2. Remove the Viscera: Scrape away the remaining dark viscera in the center.

Step 5: Extract the Sweet Body Meat

1. Snap in Half: Hold the crab by the sides and break the body in half along the center seam.

2. Expose the Chambers: Take one half and gently squeeze or cut horizontally through the thin cartilage walls.

3. Lump Meat: Pull back the cartilage to reveal thick, sweet lumps of white meat in the rear swimmerette chambers (the Jumbo Lump!).

Step 6: Crack the Claws

Use a wooden mallet or crab cracker to gently crack each claw joint. Avoid smashing the shell into tiny splinters. Peel away the broken shell to extract whole, sweet, red-tipped claw meat!