by Ben Miller
This is a picture of a blue crab. It comes from the Chesapeake Bay. (I’m not sure what the Maryland bay is either, but perhaps someone who isn’t from my home state could enlighten me.)
This is a picture of properly prepared Chesapeake Bay blue crabs. You will note, that there is in fact, some Old Bay on top of it. (Note: I’m using Old Bay here as a catch-all term for the seasoning that goes on top. You could just use Old Bay, but there are other spices one could add as well.) Now, it seems like some other members of the IFA don’t really get the purpose of Old Bay. By coating the crab with it, you are supposed to get some on your hands while cracking it open. As a result, when you eat the meat, you get a little bit of Old Bay on it, giving it a nice spicy and delicious flavor. I could understand how Adler, whose palette is apparently flavor (read: spice) averse, could not enjoy this, but to argue that crabs should just be served with butter and lemon is not only blasphemous, but incorrect as well. In fact, I have never ever dipped my crabs in butter (there’s no need to, you’ve got Old Bay).
You know what does get dipped in butter though? This guy below:
And based on his price, you know who eats him?