How to Pick Blue Crabs — Step-by-Step for Beginners

Sitting down to a bushel of steamed blue crabs for the first time can feel intimidating. A Marylander will make it look effortless. Here's the full technique so you don't waste a gram of meat.

What You'll Need

→A wooden or plastic mallet (or the back of a knife)
→A crab knife or a sturdy butter knife
→Newspaper or butcher paper to cover the table
→Paper towels — lots of them
→A small bowl of white vinegar or melted butter for dipping
→Cold beer (non-negotiable)

Before You Start: Let Them Cool

Don't try to pick crabs straight off the steamer. Let them rest on the newspaper for at least 5 minutes. Hot crabs are harder to handle, and the meat tears more easily when it's too warm. The ideal picking temperature is "warm but holdable."

Step-by-Step: Picking the Body

Flip and pop the apron

Turn the crab over (belly-side up). You'll see a triangular or T-shaped flap — that's the apron. Male crabs (jimmies) have a narrow T-shape; females (sooks) have a wider rounded apron. Pry it up with your thumb or a knife tip and bend it back until it snaps off. This creates your first entry point.

Remove the top shell

Hold the crab with both thumbs at the back where the apron was. Push your thumbs under the edge and pry the top shell (carapace) away from the body with a firm pull. It should pop off cleanly. Discard it or set it aside — some people use it as a sauce bowl.

Clear the gills and mustard

You'll see gray, feathery finger-like projections on both sides — those are the gills (called 'devil's fingers'). Pull them off and discard all of them. In the center you'll see yellow-green paste — that's the crab's hepatopancreas, known as 'crab mustard.' This is edible and has a rich, briny flavor; many Marylanders love it. Scrape it off if you prefer a cleaner taste.

Break the body in half

Snap the body straight down the middle with both hands. You now have two halves, each with legs attached. Hold one half by the leg cluster and look at the exposed chambers — they're packed with white lump meat.

Work the chambers

Use your knife or a finger to push meat out of the individual chambers from the cut side. The largest piece — the backfin lump — sits in the rear chamber. That's the prize. Work the knife along the back edge of each half to dislodge it cleanly.

Step-by-Step: Picking the Claws

Separate the claws

Twist each of the two large claws off the body with a firm back-and-forth rotation. They come off cleanly when you apply steady lateral pressure.

Crack the claw sections

Hold the claw knuckle-up and hit the widest flat part of the large claw once firmly with the mallet. You want to crack the shell without pulverizing the meat inside. One clean hit on each side is usually enough.

Pull the meat

After cracking, wiggle the claw halves apart and the meat should slide out in one piece — this is claw meat, slightly darker and firmer than body meat. Pull the small pincer off first: bend it backward until the tendon stretches and slides out, pulling a thin strip of meat with it.

Don't Skip the Legs

Most beginners discard the walking legs, but there's meat in the knuckles and leg sections. Snap each leg at the first joint closest to the body. Bite down on the open end and suck — you'll pull out a small sweet strip of meat. Do this over the newspaper. It looks ridiculous. It's worth it.

Types of Crab Meat by Location

Backfin Lump

Rear chamber of the body

The most prized — large, sweet, white pieces. What crab cakes are made from.

Jumbo Lump

Connected to the fin

The two largest lumps of meat on the whole crab. Restaurant-grade, never flaked.

Body / Special

Throughout the body chambers

Smaller flakes, very sweet. Best for soups, dips, and crab imperial.

Claw Meat

Large front claws

Slightly darker, more pronounced 'crabby' flavor. Better for seasoned preparations.

Leg Meat

Walking legs and knuckles

Thin strips. Sweet. Usually eaten on-the-spot, too small to save.

How Long Does It Take?

A first-timer takes 8–12 minutes per crab. An experienced picker does one in 3–4 minutes. The goal isn't speed — it's settling into the rhythm. Put on some music, pour a drink, and stop trying to rush it. The picking is the experience.

A standard serving at a Maryland crab house is 6–8 crabs per person for a light meal, or a full dozen per person for a serious feast. Factor in picking time when planning.

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CrabStock shows you which local watermen, crab stands, and seafood markets have live and steamed crabs in stock right now — with size grades and prices.

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How to Pick Blue Crabs: A Step-by-Step Guide for Beginners