Maryland Blue Crabs

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blue crabs usually have red highlights on the tip of their pincers. The crabs are in the Atlantic region; and, have been found as far north as Nova Scotia and Canada, and as far south as Argentina and Uruguay.
As the state food of my home state, crabs are the preferred summertime food for social gatherings. During the summer, crabs are caught by the bushels (depending on the size of the crab, it can hold 60 to 80 crabs) and sold to restaurants and individuals. Crabs are usually served at mostly gatherings rather than individual dinners because crabs are sold by the half dozen or dozen. Crabs unlike lobster, oysters, and most other seafood is not prepared before being served. Crabs come to the table with the shell, legs, and guts all intact. Do to crabs being so small and having very little meat it is usually accompanied with fried or whole chicken, and corn on the cob. People who have lived in Maryland for a while have learned to easily pick apart crabs to separate precious meat ...

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