Very well done hardly any waste of time and meat ❤

Great job, Kay!

Wow! You make it look so easy. I am about to try. Thank you.

Great demonstration.

Clean and put in shell back just like I do! But you don't do the legs and they have meat too.

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. :)

Tuscany italy is overwhelmed by evasive blue crabs. No one is harvesting them I have connections. Need several top pickers.

Cleaning a paper shell is different than cleaning a dirty hard crab.

I want crab!

If you aren't needing commercial crab meat for your recipe a better social way to pick a Maryland steamed crab. kzfaq.info/get/bejne/aLuim9yWyrLbgmQ.html kzfaq.info/get/bejne/aNljhpplmtOVcXU.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.

Too much work for the minimum amount of meat