Free how-to · PDF
How to pick a steamed crab
A printable step-by-step guide to picking Maryland steamed blue crabs.
1 page, US Letter size, 31 KB. Free, no sign-up.
Sources: Written by Dine Baltimore editors from the classic Maryland method. Checked October 2026.
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Printing tips
- Print at actual size (100%), not "fit to page", so the lines stay a usable size.
- It is laid out for US Letter paper and also fits A4.
- Turn on "background graphics" if the colors come out pale.
What is on this how-to
- Turn the crab over and pull off the apron, the flap on the belly.
- Lift off the top shell from the back.
- Scrape away the grey, feathery gills. Do not eat them.
- Rinse or scrape out the middle. The yellow "mustard" is optional.
- Break the body in half down the middle.
- Pull out the white meat from each chamber; the backfin is at the back.
- Snap off the claws, tap once with the mallet, and pull out the claw meat.
