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**The first Monday in September will be the blogiversary of Blue Monday. This September will be the 7th year!
I was raised in Maryland, the state famous for Blue crabs.
The Blue crab is so named because of its sapphire-tinted claws. Its shell, or carapace, is actually a mottled brownish color, and mature females have red highlights on the tips of their pincers. Prized by humans for their sweet, tender meat, these wide-ranging, ten-legged crustaceans are among the most heavily harvested creatures on the planet. source
This past Wednesday, Johnny and I decided to try a restaurant that had just opened in our area: Pinchers Crab Shack. Our waiter is showing off his Blue shirt. (This was taken outside on the patio. That Florida sunshine is messing up the picture.)
Johnny is ready to dive into his grouper sandwich. A customer behind him has on a Blue shirt. The paper lining the food baskets is printed with the restaurant's name and beautiful Blue crabs.
Here's my dinner. (Oh Happy Day!) Six hard shelled Blue crabs, covered with Old Bay Seasoning. (The crabs turn color when cooked.) The first thing I did was to get rid of that melted butter and lemon wedge. I don't need them. Then, I cracked open the crabs and happily picked away for 2 ½ hours! What a treat!
Happy Blue Monday!
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