5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Need to snap out of the end-of-summer blues? Joshua Morgan suggests the Marylander way, with a blue crab feast.
Morgan, a Maryland native, is the founder of Hammer & Claws, a three-day, all-you-can-eat crab festival that involves approximately 40,000 Maryland blue crabs and 1,750 pounds of Old Bay seasoning.
Blue Crab 101: Joshua Morgan
3. Making crabs is much easier than you think...
4. Crabs should always be steamed, never boiled.
Steam the crabs for approximately 20 minutes or until the blue crabs are bright red. The crabs have a pigment in their shells that turn bright red when cooked. Be sure to check the joints of the legs and claws to make sure there is no blue left.
5. To eat your steamed crabs, you will need the following:
To learn how to pick the perfect crab and how to crack the perfect claw, please follow along in the videos below:
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.