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Bob Kovach is a Coverage Manager in CNN's Washington, DC bureau The trucks arrive in the morning and unload bushel basket after bushel basket to vendors at the markets and restaurants all along the mid-Atlantic coast. The baskets have come from docks along the Chesapeake Bay where boats have spent hours bobbing from one colored buoy to the next gathering the key ingredient in a generations-old rite: eating blue crabs. If you don’t want to go to a crab house, you can catch your own using a chicken neck or fish head tied to a string. Toss it in the water, patiently wait for a crab to swim up and nibble on your bait, then dip in a net and scoop it out. If catching them yourself is not for you, you can go to a local fish market and purchase them by the dozen. Fish markets can be a lively place with vendors hawking the day’s catch to prospective buyers from behind metal bins filled to the brim with snapping and crawling blue crabs. The bins are separated by size - medium, large and extra-large - and gender. Males, identifiable by their blue claws, are also known as Jimmies, while female Sallies' claws are tipped in red. The larger the crab, the more expensive it is - but it'll also boast more meat. You can transport your crabs in a cooler or paper bag - just don’t submerge them in water because they will not have enough oxygen to survive. They need fresh water and you only want to steam live crabs; dead crabs could cause you to become ill. Cool crabs are more docile. Warm crabs are snappy crabs, and while their claws may be small, they are strong and can inflict quite a pinch. Wear heavy work glove or use tongs to handle them. A large steamer pot is a must, and it should have a liner so the crabs don’t go in the boiling water. You can boil them directly, but steaming works better because the crabs won’t be as watery when they come out of the pot. Steam water flavoring is a topic of much debate. Some cooks add beer or lemon to the water and a bottle of apple cider vinegar adds a nice flavor. Generous amounts of spice are a hallmark of this style of crabs. Old Bay is a classic, but many fish markets and restaurants sell their own secret blend of spices that they sprinkle on the crabs during steaming. The J. O. Spice Company has been supplying crab houses across the country for more than half a century. After crabs have been in the pot for about 30 minutes, it's ready to get cracking. It’s best to eat them outside because things can get messy. Cover a table with butcher paper or newspaper, dump your now bright red-orange crabs on the table and go at it. Crack claws with a mallet to get the sweet white crab meat, but know that it takes some skill and practice to get the meat out of the shell. Some people like to dip the meat in butter or vinegar or a sprinkle of crab seasoning mix. Four adults can easily go through two dozen crabs. Corn on the cob, cole slaw or French fries are often found right alongside. While the season for these crabs starts in the summer, they are still available well past Labor Day and into the fall - and some people think they get better tasting as the year goes on. |
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Damn, and I've not had lunch yet.
And I've missed going to a crab shack every single time I've been to Baltimore. *pout*
I am so hungry for crabs now......*drool
east coast crabs, or for that matter any other crab can't stand up to the west coast "dungeness" variety for all around excellance.
thank you for the informative article concerning when crabs are available how to catch store transport & cook them & what to pair with them side dish and drink NICE
I just got some crabs from lady francis yesterday down in Essex and boy yum yummy. Plentiful meat and mustard. I tried them out for the first time and will def return next weekend to get more lol.
I love giving crabs to people.
i find all crabs to be rather unpleasant, no matter how much i pick they never seem to go away.
your supposed to eat them, not put them back.
DON'T SPANK ANY CRABBS
Yummy in my tummy had some tonight FL garlic boiled style open cleaned then cooked with garlic butter with potatoes & sausage. We had also had dunguness steamed with old bay while we watched the Rays beat the Sox. Nothing says summer like crabs & baseball.
wow.....only eating the claws? That's pretty wasteful. Such a small amount of meat. I catch about 12-20 a week in my crabtrap off my seawall in the backyard. There is so much more deliciousness inside the main part of the crab! Just because it doesn't look like a pretty little piece of white meat, doesn't mean it isn't good. Steam or boil them in a beer/water/pineapple mixture. I like to add a piece of dried fruitwood to my water.
I live on Kent Island, right in the middle of the Chesapeake Bay. There's NOTHING like a #1 male blue crab steamed to perfection with copious amounts of Old Bay... but no self-respecting Marylander uses wooden mallets! That will smash shell into that beautiful white crab meat! Give me a butter knife and let me at 'em! Awesome!
Awesome . Crabbin is the best thing to do. Crab-Jack is a brand new trap invention. Works simple and very effective.You love crabbin.. you'll love Crab-jack. for more info go to carb-jack.com. we got 60 crabs in 40 mins. this trap is the best!!. BLUE CRABS RULE
Crab-jack - sounds like you are over fishing (crabing?) an already over crabbed Chesapeake bay ! with that contraption....do you REALLY need that many for you and your family? What you are doing is whats wrong with over zealous crabbers in Maryland/Delaware !
Sounds more like he's spamming to me. And I never do business with spammers or buy what they're hawking. FAIL.
"Four adults can easily go through two dozen crabs." If you're ordering crabs for a party in Maryland, you better order at least half a dozen crabs per person – and that's assuming you're also grilling hotdogs and hamburgers. We're having one tomorrow (Saturday), and that's the deal, just like we did on the 4th of July.
I lived in the Northern Neck area of VA. I now live in Washington State, the home
of the Dungeness Crab. Still love the Blue! Yea baby, bring on the crabs! I could do two dozen! One time my cousin and myself went to pick up a couple of dozen crab along the Potomac and the man had some sitting out in a huge tin box being sprayed with cool water. I walked by the box of a few hundred, and all moved in unison at the same time! Man did I jump! So being the funny one that I am. I called over my younger cousin and said watch this! I made a movement over the box of crabs and again they all moved at the same time! She let out a scream like they were attacking her or something! Real funny. Unfortunately for the crabs, we got our revenge on those crabs that evening at supper! Many wonderful memories of the family sitting together cracking crab in the cool of the evening!
Do you not think that crabs can feel pain, or think that they do but don't care?
You've got the names wrong. The she-crab is a she-crab until she reaches maturity and is ready to mate for the first and usually the only time. For that brief interval she becomes a Sook. And nobody with a brain looks at the claws to discern the sex. All you have to do is flip the crab over and look at the apron, the center section of the underside. On the male it will always be wide at the bottom, tapering sharply in towards the head. On the female, it will be a wide flat triangle. The difference is unmistakable once you've seen one of each. They paint their nails (get red tips on the claws) when they're preparing to molt, at which point they become (for a brief time) that other Chesapeake delicacy, the softshell crab. While they're going through that process, they get all kinds of names–snots, peelers, and buckrams to name a few. And if you ever see one crab carrying another crab around very carefully, you must leave them alone and look the other way–they are a male and female preparing to mate. The male carries his prospective bride around for many hours, sheltering her carefully with his claws as she prepares to molt. At that point, she is ready to mate and lay her eggs, and she most often dies the winter after she does this.
I live in Baltimore, and I love my blue crabs. But as far as I'm concerned, you should enjoy whatever crab your region has to offer.
On a serious note, thank you for the lesson in crab behavior...very informative. I wish that more people understood animal behavior so they would know not to shoot themselves in the foot by harvesting everything that's available. I know that for professional fishermen, they typically try to let go of many of the females, and especially so if they are full of eggs. We need them to continue to produce next year's supply. Now, someone get me some blue crab out here in Southern CA...I want it!!
Loved your description. You obviously know your stuff. Thanks!
MD blue crabs are the best. I'm from NY, but grew up traveling to MD every summer to visit family. Every trip my aunt and uncle would host a crab bake, so much fun. I still make the trip every year, although I miss Gabler's in Havre de Grace. Haven't found a crab house like Gabler's since they closed.
We don't do "crab bakes"... we do crab feasts! You silly northerners! (just kidding – I'm married to a northerner :)
boiling crabs is an atrocity! steaming is the best. Dipping them in butter is silly. There is no need for extra flavoring then what they were steamed in. Now, if you'll excuse me, i'm gonna go get some!
Wow, I never thought that I would see the day where someone would say that dipping something...anything really...in butter, is silly. Bit your tongue, will ya? Dipping anything in butter is sublime. I remember the first time at a high-end steakhouse someone recommended to me to have my steak come out on a plate where it would literally be floating in butter. I thought twice about it, but then relented. Holy cow...it was pure heaven.
I think what catti meant is that the blue crabs are so sweet and tasty that they don't even need butter - just like a lot of really good high end crabs
I hear no one white eats them?
i hear you're a racist idiot. everyone or every color loves them. you're not good enough for the tastyness of crabs!
No slong, you are thinking of crawdads.
I've eaten Louisiana Blue Crabs and they are good – but NOT as tasty & good as the crabs up in the colder waters up North East – Its really hard to explain, but there is just more "taste". Its the same way with Oysters. Cold water oysters are Sooooo much tastier and delicate sweet tasting than "Gulf Oysters"... Its funny because all sorts of articles say the same thing (ps. and boiling only cooks out more of the taste) From this site at http://www.bluecrab.info/buying_softs.htm " Maryland produces the more expensive, higher quality blue crab. Maryland's colder waters and estuaries produce a blue crab high in flavorable fat. Carolina blue crabs are considered second to Maryland while Louisiana provides options for price sensitive customers who like a larger crab."
Personally I prefer the taste of Gulf oysters (not just from LA but also AL & FL), but even though I've eaten a lot of boiled seafood in my life, I imagine steaming retains much more of the actual flavor of the crab. I don't think I've ever had Atlantic blue crab, only Gulf, but the last ones I had were steamed and had a great flavor. Seafood, especially crab, should be eaten in a way that celebrates its unique flavor, not drowned out by spices (unless it's crawfish, which isn't even from the sea).
Why don't you imagine yourself being steamed alive? Can't believe that perfectly good people can be so inhuman.
I'm surprised that we made it this far before getting an animal rights activist to show us of our evil, wicked ways. Relax. And honestly, you have no idea what a crab may or may not feel. Just because being boiled alive would be a terrible way to go for a human does not necessarily hold true for a crab. Many animals have very different sensory systems where things are not necessarily felt the same way. Now, I am no expert either, but at least wanted to point out that there could be a major difference.
Saying that a creature can't feel pain because they lack an anatomically defined somatosensory cortex is as wrong as saying that all creatures that lack an anatomically defined occiptal cortex (the part of the human cortex involved in sight) are blind. That is not the case. Furthermore, scientific studies have demonstrated that crustaceans and fish display aversive behavior to electrical and chemical stimuli, even after the stimulus has ceased. For example, hermit crabs will leave their shell and display defensive behaviors toward a shell if they are given an electrical shock while inside it. If bee venom is applied to the lips of fish, they will try to wipe it off. Lobsters will become sedentary and guarded after losing a limb. In evolutionary terms, crustaceans have had all the necessary evolutionary pressures to have evolved sensitivity to temperature. An organism doesn't migrate to warmer waters as a reflexive action. Here are some sources: http://dels-old.nas.edu/ilar_n/ilarjournal/52_2/PDFs/v5202Elwood.pdf
http://www.sciencedirect.com/science/article/pii/S0003347209000712
http://news.bbc.co.uk/2/hi/science/nature/2983045.stm
You don't have to be an animal rights activist to believe that steaming (or boiling) an animal alive is a bad thing. We're better than that. That's why we have freezers, wherein cold-blooded creatures can be dispatched relatively humanely.
Crustaceans make interesting pets. Before she got too big I had a blue crayfish (who surprised me one day with a tail-load of eggs!) who learned to come when I called her: I started tapping on the side of her tank when I fed her, and she learned to come when I tapped. Okay, so that's not exactly brilliance by any stretch of the imagination, but it's certainly a demonstration of learning ability, and of connecting an unrelated stimulus with a desired reward (food pellets, in my experience, rarely tap on their own). I can't say that Pinchy was on a par with, say, my cat, or even a small lizard, but she certainly wasn't totally without some degree of mental activity.
I'm an omnivore, and I eat animals. I don't pretend otherwise. But that doesn't mean it's a good idea to torture them to death.
I don't know how humane freezing actually is, or how that could be tested; nevertheless, it is an interesting theory with the best of intentions. Alternatively, you can stab them in the brain (just behind and between the eyes, in both crabs and lobsters) or in the heart (located in the center of the crabs body). These are also just theories, however. There is a commercial machine that electrocutes them quickly, and seems to be backed by some solid scientific evidence that it kills them quickly: http://www.crustastun.com
Thank you for being a good enough person to at least give this some consideration.
For the Best crabs in Baltimore, caught by a local and steamed by the family, order or go to Conrad's Crabs on Joppa Road in Towson, MD. Tell em' Chris sent you for 10% off!
Crabs are related very closely to insects...just because they are larger than most insects and live in the sea doesn't mean they are edible. If you wouldn't eat a bug...I suggest not eating anything with an exoskeleton.
As a matter of point, most bugs/insects are perfectly edible and an excellent source of protein. It's just that we don't have to eat bugs. However, if the world were to change tomorrow and insects were what was left, everyone would eventually eat insects without a second thought.
And if you WOULD eat a bug?
People do all over the world, you know. They're quite healthy. Things with exoskeletons can be downright delicious, and the aquatic ones have the advantage of growing to convenient sizes.
If I knew it was delicious, I would eat a bug.
So I'll keep eating crab.
Love blue crab, but boiling is the way to go! Add some zatarains or louisiana crab boil and a generous amount of liquid crab boil, lemons, onions, garlic and whatever else you got. Serve with cold beer and friends ......oooh C'est si bon. Brings back the memories. Always good.
Alas, I live over 2,000 miles away in Oregon. Sadly there are no blue crabs here, but it sounds delicious and is something I would like to try.
I talk to my blue crabs and sprinkle prozac in the water while steaming them. Then they are no longer blue, and they are just crabs....
After 7 years living in DC, I just moved back to CA. I too had the same belief that dungeoness crabs were the way to go but after eating those blue crabs for 7 years, I now believe they are better. I wish I can find them on the West Coast.
Try GandMrestaurant or CrabPlace.com both are excellent mail order sources of Maryland blue cab.
Alaskan king crab is the only way to go. Those blue ones are pathetically puny in comparison.
Reading this, I so wish I had the experience of eating blue crab in its native state. Out here in Southern CA, we do get all kinds of seafood, but none of it is as indigenous as what most of you have posted here. I absolutely love crab, and I find that Alaskan King Crab is always to die for. I have to say though, after reading many of these posts, I would love the Maryland experience of sitting at the edge of the bay eating blue crab from someone who's been doing it right for like 50 years. Any offers? I will bring the beer.
The Chesapeake Bay is dying, and has been for two decades, while all the concerned parties blame "the other guy". Overfishing is certainly one cause. In the 1990s, large or jumbo steamed crabs sold for ONE DOLLAR at place like St Michaels' Crab Claw Restaurant. Today, a dozen MEDIUM steamed crabs sell for almost FORTY DOLLARS. Bay clams are likewise scarce. Article such as this promote the tourism while ignoring the consequences. It's morally reprehensible that Bob Kovach - as a MANAGER - would run an article like this. Bob, Fox News is looking for people with your low ethical standards.
So true, articles like this are flagrantly irresponsible. I went to a seafood restaurant in Virginia Beach recently after 5-6 years of being out of the area, and they told me no one in town had any Blue crabs because the crab population has collapsed and the Bay has stopped producing. What crabs are available in Maryland are coming from the Gulf of Mexico. THAT should be at least mentioned in the piece. Shame on the writer and the editors.
I don't know where in Virginia you were, but I can assure you that the blue crabs are running strong this summer (and last summer too) Perhaps you were visiting at a time when the crabs weren't running? Spring or winter maybe??
I live on an island in the middle of the Chesapeake Bay, and have friends who are watermen – there is no shortage of crab. The kids around here catch them and sell them for spending money and they're doing well this summer!
Before you start running your mouth, you might want to check with a couple of locals.....
ah yes.. and I remember as a kid, spending my summers at my grandparents' place outside of Rock Hall (eastern shore) and paying 25 cents for a shedder to use as fish bait... my grandfather and I would sit at the end of the dock, picking crabs and stuffing our faces while he told his wonderful stories... How I miss those days!
ONE dollar for crabs in the 90's?? Maybe for each crab, and at the very end of the season when people are suffering crab overload, and sold live (meaning unsteamed) by the side of the road by someone who was trying to make a few bucks, but certainly NOT in a restaurant!
The Crab Claw in St Michaels is geared for tourists. Of course they're going to charge out the yin yang for crabs – because TOURISTS will pay it!
Always asks the locals where they go. Geez!
Two decades? Try four decades. And longer. Bet not many people here remember buying a bushel of Chesapeake oysters for under five dollars. Now your lucky to find one at any price.
I remember. I've lived in DC for 62 years. We weren't wealthy but we would eat bushels of crabs when I was kid.
We always steam them. And always use Old Bay.
And don't forget about soft shell crabs.....which is my favorite of ALL foods.
You're right...that is so obvious...writer forgot to mention all that work
Oh, and you can contact the Louisiana Department of Wildlife and Fisheries they will tell you the same thing too.....
I take my previous comment back
The answer to the question about the spice getting into the crab meat is obvious. Only amateurs and restaurants steam the whole crab and drop the spice on the cooked shell. First thing you do is you prep the crab before cooking it. You take a knife, flip the crab on the back while living, drive it through the center of the crab, killing the crab instantly. Then you peel off the top shell, clean out the intestinal area with a garden hose, peel off the legs if you desire. Lots of work but the payoff is steaming the remains in vinegar or beer and adding the cooking spices at the end. Then when you eat, the meat is exposed and cooked with the spices soaked into the backfin. Yummy
Sir you are a communist. You only clean crabs ahead if you make garlic crabs. Get with this. Blue crab reigns. None of the others are the same. Blue is sweeter and a learned ritual on how to eat them properly. It is not about volume of crab meat but the connection of people sitting together picking crab and drinking beer. My family is strict, beer and crabs only no sissy Cole slaw or potatoes. Steam them with old bay period. Use beer and/or vinegar as steaming liquid. Do as I say d@mmit!
This article is totally wrong. There is not a single mention of beer in this crab article!
Can't you read? It said the crab is served with pitchers of beer and sweet tea.
Just a little bit of FYI for all you guys, but did you know 70 percent of the crabs caught in Louisiana are flown to Balitmore and the east coast...... Don't believe me, just come down here to the airport or crab docks and watch them get loaded up....
That's true. It's because a lot of the crabs from Baltimore are flown further north to New York. If you want true Maryland crabs you have to go somewhere that sells locally caught crabs.
Or go to Maryland and catch them yourself!! Try the Wye River...excellent spot in the late summer/early fall.
yep, that's why the Baltimore Washington area has crabs all year around. Chesapeake crab season starts on April 1 and ends in December, but it gets real slow after October most times.
Sorry MD folks your blues have nothing on Louisiana blues. The crabs down here in LA are way larger and more plentiful. That is still true even after the the BP spill
Not to mention I like the way we cook ours (boiled in a pot just like crawfish) vs. your method. If it isn't too spicy it's not spicy enough. .
@ Ryan, I couldn't agree with you more! As I'm reading this article, I'm wondering WHAT THE HELL IS OLD BAY and STEAMING. Give me crab boil, boiling water, Abita beer, corn, potatoes, nice cold beer and zydeco....that's what you call SUMMER!
Yes I needed two beers! LOL
No, try them steamed. It is so much better.
Man, sitting here in Phoenix and reading your comments has got me bummed. I wish I was on the water catching free dinner and sitting outside without melting into goo.
I used to live in Phoenix, you can get live blue crabs at the Lee Lee Market on N. Dobson in Chandler. Granted, they probably come from the Sea of Cortez, but they tasted the same when I made crab sauce.
Loved this article!! Took me wayyy back. As a Baltimore native, I sure do miss the random weekends of crabfests over friends/family's homes. I've lived in Michigan for over 15 years now; started a family and all that. Had the chance to take my Michigan-native husband back home for a good ol' fashioned crab feast a few years back. I have to say, it was surreal sitting at the table with my parents drinking beer along with them while growing up the kids had their own table with Kool-Aid...lol. Anyway, my husband and only child at the time Loved It! He is so excited about it now that he is trying to plan a Chesapeake-style crab feast over here in Michigan for some of our good friends so they can experience it. We gotta figure out the shipping part to keep them alive...if you send them I will steam them!
I recommend you try CrabPlace.com
Thanks, Riverrat – will do!
Blue crab with Old Bay. There is no better food.
How does the Old Bay seasoning get on the crab meat if they are still in their shells while steaming?
The seasoning sticks to your fingers which then gets on the crab meat as you pick.
sorry for the typos
Dungeness crabs aren't half as sweet as blue crabs ans icking is half the fun.
Don't forget to add a little vinegar and baking soda into the pot to make peeling easier.
I used to make corks blow out of bottles with vinegar and baking soda. Sounds like a mess to me. blah – baking soda.
don't need that w/ crab.
My first job when I was 14 years old was steaming crabs for a fish market. Shortly after, I used to help harvest the crabs from the pots out on the rivers. Eventually I worked my way up to working the deep sea fishing boats, bringing in tuna, mackerel, mahi mahi, and mako sharks. Man, those were the days...
These are some of the best memories of my childhood. Just the smell of Old Bay seasoning brings back memories of cut lawns, the waves of the Chesapeake lapping at the side of the boat, the baseball game on the radio and friends and family. Is there anything better?
Could not have said it better myself, I think every kid should experience the Chesapeake at some point. Nothing beats friends and family sitting at a table with a bushel of crabs!
No ! There is NOTHING better – This is as good as it gets (and the person with the dungeness crab comment just does NOT get it..... Its not about how much crab you can stuff in your mouth i n the same amount of time ....its about the process and the company and atmosphere.....)
Tom I couldn't agree with you more.... It's about sitting around a huge table with family and friends,,, good beer, corn on the cob, so good jazz on the stereo and just taking your time and enjoying the experience. The book Slow Food explains this very well... Excellent book by the way... Americans don't enjoy their meals like other cultures... Damn shame. Blue crabs may be small and hard to pick, but BY FAR the sweetest most succulent meat on the planet.... You haven't lived until you've sat down to a pic-nic table heaped with a pile of blue crabs.
But you see, if you grew up with Dungeness, it was the wonderful crab feeds at the fire hall, or the local church or social club as fundraisers. Piles of messy shells, garlic bread, beer, salad or coleslaw and people stuffing their faces. Dungeness are available in the cold months so get-togethers to eat them are joyous breaks from winter doldrums.
I can't agree more. Although I love king and Dungeness crabs the briney flavor that oysters and clams loved for are combined with the sweetnesss of crab. If you consider the social aspect of sitting with friends as I do watching sports on the weekend while slowly making your way thru some fresh Blues is simply nirvana in my book.
Yes indeed, it's a family and friends matter. Plus, until you rub your itchy eye with Old Bay on your hands, you simply haven't experienced life. Been in Phoenix since 1993. found anumber of O.C. cams to keep me smiling. What I wouldn' do for a scratch and sniff computer screen. Oh yeah, there's Thrashers' too. Peace.
Exactly! It's not about stuffing your fat face. It's about the process, enjoying the flavor, enjoying the company, having fun.
It's a shame that there are not very many crabs left in the Chesapeake bay. Pollution has killed the seagrass they ive in. Most of the crabs you see being sold in Baltimore and surronding areas are coming for the Currituck and Pamlico sounds in Carolina. Still good, but not as fat as the bay crabs were when I was growing up. Also, a little tip, blue crabs shed on the full moon, so buy them a couple of weeks after the full moon so you can get a much meatier crab. Hate paying for shell.
Frenchy, haven't you read the papers? The Chesapeake is producing a bumper crop of blue crabs this year. Enjoy 'em while they last!
There are many reasons, not just "pollution" for the decline in seagrass. Do a little research before you decide to post out of your ___ .
In any event, crab feasts are a regional part of Americana in the Chesapeake Bay area, and should be experienced by all!
A bumper crop compared to what? Try telling that to the watermen on Tangier Island.
Dungeness is the way to go. Blue crabs are like eating pistachios. Lots of work for very little reward. If you have a choice, always go dungeness.
Thanks, Dungeness Bob.
Absolutely.....Dungeoness is the way to go!
Wow, do I miss Dungeness crabs since moving out of California to the east coast. Those blue things are a bit tiny.
Agreed. I live in Maryland and have experienced my share of blue crab meals. I find blue crabs are too much work for too little meat – you shouldn't have to eat 15 crabs to feel satisfied. I don't care for the mustard or Old Bay either.
Blues are MUCH sweeter than Dungeness ..... Here in Florida they get bigger than up north because they
grow year round...LOVE the Old Bay !!! The mustard adds flavor !!! To Son of a Blue Crab, learn to catch and eat em
will make your fishin trip a lot better !!! ENJOY
stone crab claws
Fine, that means more blue crab for me.
Blue crabs are the best. It is not summer without blue crabs.
I agree with you! Blues are the best...especially if you can wait until they get big as in September or even October. That's when the big guys come out (or the little guys have grown up a little). Nothin' like sittin' at a table piled high with crabs ready for the eating with a beer at your side and dipping butter in front of you. MMMmmm!!! Now THAT'S goooood eatin'!
Yummy!!!!
I have nothing but contempt for these monsters ~ the continually kill and eat my live bait when I am fishing.
I agree, most creatures from the sea tend to be evil and Lovecraftian monsters that need destroyed. I say eat them all. EAT ALL THE BASTARDS!
yog sothoth will have his revenge upon you
Ummm spider and mud crabs maybe... why don't you keep the blues?
I've got a case of the crabs that I will sell you. Blue clashes with my tan lines.
And this has what to do with the article? Your problem requires medical help. This is the problem with allowing anyone to add their comments to a session. you are bound to get idiots!
Your session is now over. Please go lick a dogs ass and then chill.
Yeah!! Idiots like Barry, who can't take a joke or know sarcasm when they read it.
Damm Barry get a life and a sense of humor. The comment was funny. Sadly you are a stodgy old goat with no ability to laugh. The article was about crabs for pity sake. Not world politics or a mother killing her child.
Aw, c'mon Barry...where's your sense of humor? Did the Tea Party surgically remove it as a condition of membership? *I* laughed at it.
No, Barry is a PC liberal extremist. Probably a tea-bagger too, but that's another discussion.