Whether you’ve come to Maryland on vacation or you’ve always lived here, you owe it to yourself to enjoy some steamed crabs.
Whether you’ve come to Maryland on vacation or you’ve always lived here, you owe it to yourself to enjoy some steamed crabs. As spring turns to summer, it’s almost time for that grand old tradition: the crab feast. Grab your mallets, claw crackers, bibs, and light beers, because it’s time to learn how to eat crabs like you’re a true Marylander.
Dealing with the Claws
When it’s time to eat some crabs, don’t be afraid to get a little messy. The first part of picking apart a crab is to get the meat out of the claws. It’ll take some work, so if you think there’s not enough meat to be worth, don’t feel bad – cracking open the claws is half of the fun! Removing the claws and legs is the best way to get started. Even if you think the flippers will only get in the way, they won’t. In fact, leaving them where they are will be useful later. Turn the claw until the ridge on the inside part faces up, then crack it with the mallet. Do this with the other claw, and it should come off more easily.
Dealing with the Legs
Once you’ve finished with the claws, turn your attention to the legs. You can either choose to eat the legs or discard them, but if you want to get more to eat, then you’re better off tangling with the legs instead of just ignoring them. Take the legs apart segment by segment – to do this, you’ll need to twist. After that, you can squeeze until the meat hidden underneath starts to come out. You’ll need to use your thumb and forefinger at the same time to apply enough pressure.
Opening the Shell
Finally, it’s time to open up the shell. Cracking open the shell is more difficult than opening the claws or the legs. Look at the belly of your crab after you flip it onto its back: if you see a long flap, then it’s male; if you see a dome shape, then it is female. You’ll come across males far more often than the females. Use a knife or your fingers to pull the flap open. Turn it back over, and the rest of the shell should peel away like opening a hinge on a door. After cracking the crab open, you can get to the jumbo lump, the best part of eating crabs!
YOUR SEAFOOD DESTINATION
Costas Inn has been a Baltimore tradition since 1971. You may recognize our restaurant, which was recently featured on the Food Network with Michael Symon on Burgers, Brew, and ‘Que! We were also voted the 2015 #1 Baltimore Seafood Restaurant by USA Today, as well as #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our 9 appearances on the Today Show or heard one of our many interviews on WJZ TV Channel 13 with Ron Matz and Marty Bass.
You can enjoy our famous crab cakes in-house or order them online for any time eating. We also provide some of the best seafood catering in the Baltimore area! You can also get your fill from Costas even when you’re not in our dining room: follow us on Facebook, Twitter, Pinterest, and YouTube!