If there’s one thing nobody on the Bay can agree on, it’s the “right” way to pick a crab. But when you pick for a living, you’ve got to get it just right to keep the jumbo lumps of goodness intact.
At Chesapeake Bay Magazine, June is crab month. So Bay Bulletin sent Cheryl Costello inside the oldest crab processing plant in the world to find out how professional pickers do it. Watch below: