Steamed or eaten in soup or as a crab cake, the blue crab’s meat is highly prized for its sweetness. That is, if you can get to it.
This video by Jay Fleming shows how to pick a blue crab, step-by-step:
Jay Fleming is a photographer who focuses on the watermen and wildlife of Chesapeake Bay. You can read about his book, Working the Water, in the Soundings February 2017 issue.