Your Guide to Eating Crab Like its Your Job
No one wants to be that person at the table who has no clue how to crack open a crab claw. It’s an art, really, and we’re here to walk you through this *necessary* life skill. Shellfish like crab and lobster are enjoyed year-round, and we figured it’d be a good idea to brush up on your skills before spring rolls in. Whether you plan to cook at home or dine at a local restaurant, here’s your no nonsense guide to getting past the shell.
Step 1: Break Down the Crab into Smaller Sections
This step may already be done for you if you’re dining out. Break them in half, then quarters, then separate the legs. Put a little wrist into it — simply twist and pull the leg to easily detach from the body. For heartier crabs, you may need a nutcracker to get the job done.
Step 2: Get to the Meat of it
We like to start with claws when it comes to digging out the meat. Claw meat offers the sweetest, most buttery morsels of the whole crab, so why not start with the best? Because the shell on the claw is thicker than the rest of the body, it’s smart to use a nutcracker, meat tenderizer or lobster cracker. Be gentle enough to make a crack, then use your fork to pick out the meat.
Next, it’s time to split the crab legs. The shell here is much softer, so you may just be able to use your hands or a pair of kitchen scissors to reveal the meat. A clean break at this step is important, as it allows you to easily glide a whole piece of meat out of one end.
Your last step when harvesting the meat should be the body. Many people start with this part, but it can often be a bit disappointing. It’s possible that smaller crabs don’t have enough meat in the body to even bother, while larger crabs offer a fair amount. Use a small fork or pincer to pull meat from different sections.
Step 3: Put Your Picked Crab to Good Use
What you have at the end of all your work is a pile of delicious, juicy crab meat. While we’re certain you’ve been grazing as you pull the meat out, we trust there’s plenty left for a full meal. This fresh crab meat is best in salad, soup and simply on its own. It’s no secret crab pairs well with drawn butter, aioli and a chilled glass of wine.
Come Try Our Take on Fresh Crab at Palm Valley Fish Camp!
We only serve the freshest, highest quality crab we can find. When you pop into Palm Valley for a meal and a glass of wine, it’s smart to start with some Cajun Fried Crab Claws. If you’re still in the mood for crab for the main course, definitely opt for our irresistible Blue Crab Cakes.
We can’t wait to see you this season. Happy holidays!