🦀 30 Crab Picking Tips from Captain Nick (Straight Outta Ocean City)

1. Start with a hot crab: Cold crabs are like cold showers — uncomfortable and not very productive. Give ’em a steam and let’s get to work.
2. Pop the apron: That triangle on the belly? Lift it and launch your crab-picking journey like you just found the treasure map under the lid.
3. Snap it in half: Break that bad boy in two like you’re cracking a glow stick. It’ll make things way easier.
4. Mustard is optional: That yellow goo? Marylanders call it “mustard.” Some eat it. Some nope right out. Ocean City law says you gotta at least try it once.
5. Put down the mallet: This isn’t whack-a-mole. Use your hands or a butter knife. Keep it surgical, not savage.
6. Thumbs up: Your best tools are built in. Use your thumbs like Mother Nature intended — for maximum crab meat extraction.
7. Avoid the gills: They’re called “dead man’s fingers” for a reason. Toss ‘em, don’t taste ‘em.
8. Start with the backfin: That’s the good stuff. Like the filet mignon of crab meat. Don’t blow it.
9. Claw twist, don’t smash: Snap it gently and pull. If it explodes like confetti, you’re doing it wrong (and wearing it).
10. Use the tip trick: Crack the skinny claw tip first. It’s like uncorking a bottle of pure Maryland flavor.
11. Turn claw into tool: Stuck leg meat? Use a claw tip like a local and poke it out. Crafty and crabby — just like Ocean City.
12. Control the chaos: Elbows in. Don’t crab like you’re directing traffic on Coastal Highway.
13. Napkins are a myth: Real OC pickers use newspaper and a will to survive. Old Bay builds character.
14. Shells aren’t snacks: You’d be surprised how many people need to hear this. Don’t chew it. Chuck it.
15. Watch a local: Park yourself next to an old-timer. You’ll learn more than from any crab blog (yes, even this one).
16. Quiet = full plate: The guy not talking is the guy eating. Take notes. Then take meat.
17. Old Bay fingers are a lifestyle: Accept it. Just don’t touch your eyes. Or your phone. Or your dog.
18. Check the knuckles: Those joints where the legs attach? That’s bonus meat. Like finding fries at the bottom of the bag.
19. Trash here, treasure there: Build two piles — meat and mess. If your plate looks like a hurricane hit a seafood shack, reset.
20. Dip like you mean it: Butter, vinegar, hot sauce — your call. Just don’t drown the flavor. This is Ocean City, not a soup kitchen.
21. Use a shell bucket: Crabs smell great until 20 empty shells say otherwise. Keep it clean, captain.
22. Cold drink = hot crab energy: Beer, soda, sweet tea — keep something cold in your other hand and life’s better. Trust me.
23. Teach the kids: Show the little ones the way. Childhood memories taste like crab and Old Bay.
24. Take your time: This isn’t a race — it’s a ritual. Enjoy it like an OC sunset on the bay.
25. Have extra knives: Someone’s gonna drop one. Possibly in their drink. Be ready.
26. Dress for mess: Leave the nice stuff at home. Wear something that screams “I eat with my hands.”
27. Claws deserve respect: Don’t rush the claw. That’s top-shelf meat. Take your time and admire your work.
28. Stack shells with pride: Neat piles of picked shells are like trophies. It says “I came, I clawed, I conquered.”
29. Try a crab shot: Mustard, vinegar, maybe a little beer. It’s weird. It’s local. You’ll probably love it.
30. Embrace the chaos: It’s crab season in Ocean City. You’re gonna get messy, smell like seafood, and tell the story all year. That’s the point.