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In Baltimore and throughout Maryland, crab feasts are a time-honored summer tradition. Here’s how to pick a crab like a local:

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Though your hands are your best tools for eating crab, a paring knife and a mallet can come in handy, especially when dealing with the claws. Christopher Hirsheimer
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Pull the legs off-save them for cracking later-and grab the apron, a flexible shelf of cartilage on the underbelly that ends in a pointed tip. Christopher Hirsheimer
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Pull the apron back to break the crab open. Christopher Hirsheimer
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With your fingers, tear off and discard the spongy lungs, then dig out the lumps of meat underneath. Christopher Hirsheimer
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Crack open the legs (use the mallet if you like) and pry the meat free with the knife. Christopher Hirsheimer

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