7
Take the bottom section of the body and twist
each leg so when you pull it away from the body,
a piece of meat comes with it. “The meat comes
out with each leg and you have these little empty
chambers,” Longo says. Also, this method is more
kid friendly, as it does not require knives, often a
staple at the crab table. Repeat with the remaining
portion of the crab.

8 9
Now, the claws.

“There are a
couple little tricks
with claws, too,”
she says. Break
the claw in half.

Take the half with
the pincher and
crack each side
and remove
the shell so the
meat comes out
in one piece.

Repeat with the
bottom half of
the claw. “This is
an old Baltimore
thing: If you had
a friend you liked,
you picked and
shared a claw
with them,”
Longo says.

“Keep picking
because you’ll
eventually get it right.”
CHEF NANCY LONGO
OWNER OF PIERPOINT RESTAURANT
34 WashingtonFAMILY JULY 2019
10 Eat the crabmeat
and then grab
another crab. ■