Let’s say you leave with 2 dozen keepers – not a bad trip at all, but not great either – what can you do to maximize your use of them? First, use the legs and smaller claws to make crab tomato sauce. You can just take a decent jar sauce and bring it to a simmer, cooking the legs and small claws in it for 15 minutes or so. Add the meat from larger claws and the “arms” (connect the claws to the body) AFTER THEY ARE COOKED SEPARATELY to the sauce and now you have a crab sauce for your favorite pasta or…….homemade pizza (mmmmm). Then you still have the bodies with all lump meat to eat or use in any recipe. As far as recipes go, it all depends on how many people you are trying to feed. One of our favorites is Crab-Mac-N-Cheese. To be posted next…..