How to Steam Crabs, According to Experts | Eater
"A high-volume Maryland waterfront restaurant that sources live, same-day-caught crabs and goes through impressive quantities each season (about 200 bushels in August). The kitchen grades male crabs by carapace width (with 5–5.5" as a mid grade and over 5.5" as top grade), uses a proprietary J.O. blend—often finished with flake salt—and respects the local watermen who supply the catch." - Jess Mayhugh
