Even though we're miles from the nearest restaurant ourselves, one of the perks of being a commercial crab fisherman is that the luxurious meat we're being paid to harvest is also a key component of our maritime diet. Few people on earth get the chance to savor Alaskan crab this fresh. Aboard the Rollo, between pulling crab pots, we devour panko-encrusted crab cakes, crab ceviche layered with fresh cilantro, crab-topped pizzas, crab with spaghetti, crab with eggs over easy, crab everything—you name it, we've tried it. Every day, even in 30-foot seas when the kitchen is awash with utensils that have fallen to the floor, Brian, the ship's cook, boils crab legs in a stockpot held firmly in place over an electric burner by a grid of metal brackets and sets them out on the galley table with melted butter for snacking. Chilled to the bone, exhausted, and hungry, we crack those tough shells with our bare hands, snapping the legs in two, and gorge on the sweet white meat within, blessing the sea for its rewards.