{"id":3916,"date":"2023-06-29T18:10:59","date_gmt":"2023-06-29T22:10:59","guid":{"rendered":"https:\/\/rivahguide.com\/stage\/?p=3916"},"modified":"2024-04-22T20:47:57","modified_gmt":"2024-04-23T00:47:57","slug":"crab-pickin-food-for-the-body-and-soul","status":"publish","type":"post","link":"https:\/\/rivahguide.com\/stage\/crab-pickin-food-for-the-body-and-soul\/","title":{"rendered":"Crab pickin\u2019: food for the body and soul"},"content":{"rendered":"

\"\"It\u2019s a common sight this time of year: a newspaper or brown paper \u201ctablecloth,\u201d a time-worn pile of wooden mallets and knives, a bottle of apple cider vinegar, a jar of Old Bay (or J.O. Scroll down), melted butter and plenty of paper towels.<\/h4>\n

As the bright red steamed and seasoned crabs are dumped onto the center of the table, everyone chooses their weapons and gets to work. At first it is quiet, as everyone concentrates on getting those first morsels of sweet crab meat, but then the stories begin. Like many not \u201cfrom here,\u201d blue crabs were a new experience when I moved to the Northern Neck in 2009.<\/h5>\n
I say experience because crab pickin\u2019 is just as much about the company you\u2019re eating them with as it is the actual crab. It\u2019s also as much about the skillful picking of the crab meat as it is eating it. As we near the middle of blue crab season\u2014it runs mid-March through November in Virginia\u2014crab pickin\u2019 is the perfect way to spend a warm summer evening with family, friends and a beverage of your choice.<\/h5>\n

Learn the lingo<\/span><\/strong><\/h3>\n

When talking about crabs, it\u2019s helpful to know a few terms. First, crabs are commonly referred to as \u201cjimmies\u201d (males) or \u201csooks\u201d (females). Second, they are broken down by size, typically jumbos, #1s and #2s. So if you ordered a dozen jumbo jimmies, you would be getting the biggest, meatiest crabs.<\/p>\n

On the outside of the crab: the top shell; flipping the crab over, you\u2019ll find a small tab called an apron\u2014shaped like the Washington Monument on jimmies and the Washington Capitol on sooks; two large front claws; three walking legs on each side; and two back swimmer legs or fins, also called backfins.<\/p>\n

On the inside you\u2019ll find: lump, the large chunks of meat attached to the back fins, prized for their delicate flavor; special, the smaller flakes of body meat; and claw, a darker, more flavorful crab meat than the body, found in the legs.<\/p>\n

Roll up your sleeves, it\u2019s going to get messy<\/strong><\/span><\/h3>\n
\"\"
Jimmy Dameron takes a break from picking and eating crabs to share a story or two. Photo by Gabriel Zakaib<\/figcaption><\/figure>\n

If you want to learn how to pick crabs, there\u2019s no better person to talk to than someone known as the \u201cCrab King.\u201d Jimmy Dameron has not only operated Jim Dan Dee wholesale and the Crab King seafood market in Kilmarnock for the past 15 years, he\u2019s also \u201cbeen eating crabs since I was little.\u201d<\/p>\n

I watched Dameron deftly pry, crack and pick at the crab, using only a knife. \u201cI personally don\u2019t like using a mallet. You\u2019re smashing the meat and you can get shell mixed in.\u201d So just how fast can he pick a crab apart? \u201cDepends on how hungry I am,\u201d he said.<\/p>\n

As is typical, with crab picking comes stories. As we went through the next few crabs, Dameron told me about his first memories of crabbing on Penny Creek at the age of two and falling overboard, the high jinks of high schoolers and eating crabs for breakfast.<\/p>\n

Amongst those stories he also gave me a lesson or two about how he likes to pick crab. You see, there is no such thing as \u201cthe\u201d way to pick crabs. Everyone develops a method and, of course, everyone thinks theirs is the best for a number of reasons. They will tell you.<\/p>\n

Pickin’ the Crab King way<\/span><\/strong><\/h3>\n

Step 1:<\/strong> Pop the top. \u201cA lot of times people will pull off the claws and legs. I like to keep them on.\u201d Insert the tip of the knife at the back between the backfins and pry off the top.<\/p>\n

Step 2:<\/strong> Clean out. Use the knife tip to break off the shell and parts at the mouth, peel off the lungs\/gills (also referred to as dead man\u2019s fingers, but they\u2019re not deadly, just unpleasant to eat), and scoop out the innards in the center section. At this point you may come across a yellow substance referred to as mustard. Contrary to popular belief it is not fat but remnants of the crab\u2019s hepatopancreas, which filters impurities from the blood. Some consider it a delicacy, giving the crab meat extra flavor. Others say you should not eat it since water contaminants would concentrate there.<\/p>\n

Step 3:<\/strong> Pull the tab and break in half: On the crab\u2019s underside, pull the tab-like apron off. The crab should then break easily by hand into two pieces along the ridge on the abdomen. You can also line the knife edge along the ridge and give it a whack to break it into halves.<\/p>\n

Step 4:<\/strong> Pull off the claw: grab and twist near the joint to remove the claw. First, you should have a nice bit of meat in the end. Next, place the knife edge just behind the pincers and give it a light whack your palm. Not enough to cut through the whole claw, but just enough to crack the shell. It helps if you give the knife a little twist once you hit it. When you pull it apart you\u2019ll have a nice chunk of claw meat. Just mind the thin cartilage that runs through it. Repeat the \u201cwhack and twist\u201d process on the other part of the leg. An alternative here would be to use a mallet or mallet and knife to break the claws instead.<\/p>\n

Step 5:<\/strong> Start with the back fin: Gently squeeze the body to break the thin cartilage walls between each leg. Using your fingers, pry off the shell that covers the back swimmer fin meat. Grab the back fin and gently twist off. This is the lump meat. Clean out any remaining flakes from that cell or partition.<\/p>\n

Step 6:<\/strong> The rest of the legs: You\u2019re now down to three legs on the remaining half, each with their own smaller partition just like the back fin. Pry off the remaining bottom shell, grab each leg and gently twist. Once you have removed the legs, you can gently squeeze the shell to remove any meat you may have missed.<\/p>\n

Step 7:<\/strong> While not everyone bothers, the smaller legs do have some meat in them. The shell is thin enough that you can crack the leg open and remove the \u2013\u2013meat.<\/p>\n

Step 8:<\/strong> Step back and admire the carnage.<\/p>\n

You see, there is no such thing as \u201cthe\u201d way to pick crabs. Everyone develops a method and, of course, everyone thinks theirs is the best for a number of reasons.<\/p>\n

They will tell you.<\/p><\/blockquote>\n

More choices<\/span><\/strong><\/h3>\n
\"\"
The tools of the trade: wooden mallets and small knives for picking crabs. Photo by Jackie Nunnery<\/figcaption><\/figure>\n

While most are of the type to eat as they pick, there are those with tremendous willpower that like to carefully clean and pile up the crab meat before diving in. I am not one of those. There\u2019s also the dipping sauces\u2014classic melted butter, but you can also use cocktail sauce or blend Old Bay or J.O. with some apple cider vinegar.<\/p>\n

Then there are the sides. You may see corn on the cob, cucumber salad or tomato slices served along with the crabs. My husband\u2019s family from Southern Maryland often serves saltine crackers, but the crabs remain the star of the show.<\/p>\n

You see, what happens when \u201chaving crabs\u201d around here is often personal; traditions handed down each generation. Perhaps that is why people feel so strongly about \u201cthe right way\u201d to eat steamed crabs. So if you\u2019re new to this and confused or perhaps intimidated, don\u2019t be. You\u2019re among friends and family and there\u2019s always someone at the table willing to help.<\/p>\n

\n

Old Bay Seasoning vs. J.O. Spice<\/span><\/strong><\/h2>\n

Just as everyone has \u201cthe\u201d preferred method of picking crabs, sides have also been chosen on \u201cthe\u201d best seasoning for those freshly steamed crabs. The two contenders, both created on the shores of the Chesapeake Bay: Old Bay and J.O.<\/p>\n

Old Bay Seasoning<\/strong><\/h3>\n
\"\"
Nearly every home has a container of Old Bay in the cupboard. Photo courtesy of McCormick & Co<\/figcaption><\/figure>\n

Old Bay Seasoning began in 1939 as Baltimore Spice Company by Gustav Brunn, who<\/p>\n

arrived in the U.S. with not much more than a spice grinder from his wholesale spice business in Germany. The seafood seasoning was later renamed Old Bay after the Old Bay passenger ship line that traveled the Chesapeake between Baltimore and Norfolk in the early 1900s. According to the McCormick website, which now owns the brand, the seasoning contains celery salt, paprika and a proprietary blend of 18 spices including red pepper and black pepper. Alhough McCormick continues to keep the exact recipe under wraps, it doesn\u2019t stop people from asking about specific ingredients, often due to a stated food allergy. Under the Q&A for the brand, McCormick has acknowledged the blend contains bay leaves, ginger, rosemary, nutmeg, cinnamon, cloves, cardamom and mace. The remaining spices and amounts\u2026that continues to be their secret.<\/p>\n

J.O. Spice<\/strong><\/h3>\n
\"\"
You\u2019ve no doubt eaten J.O. Spice if you\u2019ve ordered steamed crabs from a restaurant or crab house. Photo courtesy J.O. Spice Company<\/figcaption><\/figure>\n

The J.O. Spice Company was established by James Ozzle Strigle and his wife Dot in 1945. Originally from the watermen community of Tangier Island, J.O. decided to sell his own blend of seafood seasoning that had been handed down for generations. J.O. was successful marketing the product with the wholesale, restaurant and crab house businesses. Chances are, if you\u2019ve ordered seasoned, steamed crabs, they\u2019ve used J.O. Spice\u2014the Crab King uses it on his steamed crabs. This is a proprietary blend of spices and coarse salt, which they say is perfect to adhere to the shell of steamed crabs. Though J.O. Strigle passed away in 1974, it remains a family business to this day, operating just outside of Baltimore in Halethorpe, Maryland.<\/p>\n","protected":false},"excerpt":{"rendered":"

It\u2019s a common sight this time of year: a newspaper or brown paper \u201ctablecloth,\u201d a time-worn pile of wooden mallets and knives, a bottle of apple cider vinegar, a jar of Old Bay (or J.O. Scroll down), melted butter and plenty of paper towels. As the bright red steamed and seasoned crabs are dumped onto […]<\/p>\n","protected":false},"author":19,"featured_media":3917,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-3916","post","type-post","status-publish","format-standard","has-post-thumbnail","category-feature-articles"],"yoast_head":"\nCrab pickin\u2019: food for the body and soul - Rivah Visitor's Guide<\/title>\n<meta name=\"description\" content=\"As the bright red steamed and seasoned crabs are dumped onto the center of the table, everyone chooses their weapons and gets to work.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rivahguide.com\/stage\/crab-pickin-food-for-the-body-and-soul\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crab pickin\u2019: food for the body and soul - 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