Leftover meat? Lucky you. Pick it out and make crab cakes, or add to a salad. Don’t reheat the whole crab—it’ll dry out. Instead, warm the meat gently in butter. Heaven.
And if you have shells, make stock. Boil them with onion and celery for 30 minutes. Freeze it for soups. You’ll thank me later.
So here’s the truth: boiled blue crab isn’t just a recipe. It’s an experience—a messy, glorious, butter-drenched appointment with the ocean. Get your mallet ready. Your thumb will survive.
