How To Eat Steamed Crabs at Claddagh Farm
One of the joys at Claddagh Farm is sitting on the dock overlooking Onancock Creek with a crab line thrown in the water and watching the time go by ever so slowly. In addition to the reward of peace and solitude, you also will generally pull in a dozen or so crabs which are the makings for a wonderful meal.
Steamed crabs have been a staple on the Eastern Shore of Virginia for years and every family has its own personal recipe for cooking and seasoning and we will continue to share some of those recipes here on our site or you can join us in the kitchen as we prepare Claddagh Farm Steamed Crabs.
Once you have a tray of Steamed Crabs prepared and set before you, if you have never had them before, you will ask yourself "How do I get past the shell to the good stuff?" Have no fear, these directions will make that experience easy and rewarding, albeit slightly messy.
Tools:
You'll need a roll of paper towels, a sharp knife and a small wooden mallet.
Begin by putting the crab on its back on the table and using your thumb or the point of your knife to pry off the apron flap in the middle of the body and discard it. The apron flap is the piece that runs from the back of the crab up the middle of the body.
Then turn the crab over and lift off the top shell and discard that. This is a great time to break the large claws off and set them aside to eat later. Now use the knife to scrape off the material down to the semi-hard membrane, this material is inedible and you should discard it. Once you have cleaned down to the membrane, pick up the crab in two hands and break it apart down the center.
Use your knife to pop off the membrane cover and underneath in each half you will find the object of your efforts - large, succulent chunks of meat which is best removed with your fingers. Once you have finished with the meat in the body, use the mallet to crack the large claws to expose the meat there.
The next step, pick up another crab and enjoy!