One of our bucket list Maryland events before we move was to have our annual summer crab fest. I picked up a “bushel” of crabs at Seafood in the Buff which was supposed to be 7-8 dozen crabs but it was definitely less than that. There was also seriously about 6 inches of just arms and legs at the bottom of the box. Either way, there were plenty of crabs for all dozen or so people that were picking them.
At a crab feast in May, we learned a little insider tip of having watermelon on the table which is a great side to crabs. The sweetness and moisture are a great sort of intermezzo to the crabs.
In order to do it right, you have to get down and dirty with them. If you are finishing a whole crab in less than 15-20 minutes, you are missing a lot of meat!
There were 4 large ziploc bags of crabs leftover which we seriously spent about 6 hours cleaning to yield about 3 pounds of meat. Yes, this is foreshadowing to more crab recipes coming up!