Yes, I had crab from the crab for the first time. We’re not talking just the legs here. No, we’re talking mallet-pounding, whole crab decimation. Crab shrapnel flying everywhere. This stuff was fresh, less than 24 hours from the coast of Maine to the doorstep in Minnesota. I devoured three.

Apparently, the entire interior of a pre-cooked crab is edible, though the gills and intestines are generally less … shall we say “savory” than the muscle. I stuck with the white muscle in the large claws and body cavity, and immensely enjoyed it all. Very salty, and mildly spicy: these were encrusted with sort of a spicy seasoning chunky coat thing.

During the course of the meal, I grabbed the largest pinchers from a crab leg I had just ripped to pieces, working its pinchers at Kalamazoo. She was not amused. Granted, few people would like their food reanimated, even artificially. Also, those pinchers are sharp, let me tell you. I am confident an angry crab could easily decapitate … hmm no that’s not the right word … I am confident an angry crab could easily aufero-digitus any finger that was unfortunate enough to get caught in its front pinchers.

Finally, don’t ask for pictures: I didn’t bring my camera, which generally happens whenever there are photographic moments occurring. Such is the learning process.

• Firsts
• Eating in

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