Every summer, people flock to Maryland to eat blue crabs. Named for their brilliant sapphire-colored claws, blue crab is one of the most iconic species in the Chesapeake Bay. The scientific name for blue crabs, Callinectes sapidus, means “beautiful savory swimmer.”
In restaurants and at home, diners pile steamed and seasoned blue crabs in the middle of a table covered in paper. Then, using small mallets, knives, bare hands and fingers, they break open the hard shells and extract the juicy meat from inside.
