The perfect crab feast takes place surrounded by good company and a plethora of fresh, steamed Maryland crab. Keep in mind: crabs are not fast food, and they certainly aren’t clean food either. After all, you will be picking apart the crab with your fingers and eating directly off the table!
Crab picking starts with selecting the perfect crab. General rule of thumb: get to the table first and pick out the biggest Maryland blue crab there. Take a nice, large, heavy crab – the larger the claws, the better.
Meanwhile, prepare the table for picking, cracking and peeling away at the crabs. Using a large picnic tablecloth, or sitting outside is a good idea, as this activity can get a bit messy. Keep a trash-can or bucket nearby to dispose of waste and be sure to have plenty of napkins, and soda or beer, on-hand. You’ll also need a crab knife (a steak knife or sharp paring knife will do) and wooden mallet (if you prefer to use one, but not everybody does.)
The first step to crab picking is to pull the big pincher claws off the crab and set aside for later. Then, pull the hind legs (back fin) off – sometimes meat will come out with it, so pay close attention and bite it off if it comes! Some then choose to pull off the other, smaller legs and look for meat there. Usually, these legs don’t have much meat, so for time’s sake it may be best to move on and leave the smaller legs alone.
Next, turn the crab over to look at the bottom - this is called the apron. Pull the apron up and back, to detach it from the top shell. Then, turn the crab over so you are looking at the top shell, remove it and throw away. Once the top shell is removed you will see the gills and a yellow-colored substance. Some refer to this as “mustard,” the fat of the crab. The fat isn’t harmful and can be consumed, or remove it with a knife by scraping it away.
Take the remaining crab and snap it in two to reveal plump, juicy crab meat. Use a knife to peel the shell away from the meat or slice each half in half again lengthwise and use the knife to pick the meat from the shell.
Now, return to the claws you set aside earlier. First, crack the claws open using the wooden mallet or knife. There are two main sections to the claw – ignore the elbow. To get to the meat, place the sharp edge of the knife in the middle of one section. Then, tap the dull side of the knife until the shell breaks. (This takes practice, not to hard - not too light.) Once it is cracked, pull the meat out and enjoy!
To see just how to pick Maryland crab, check out this video filmed right in front of the Chesapeake Bay:
Its Latin name, Calinectes sapidus, means “beautiful swimmer” and “savory.” Blue crabs are indeed a beautiful blue-green color, with large, bright blue claws. The blue crab is the most prolific species on the East Coast of the United States, particularly in 
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