Sometimes, being a Las Vegas food writer has its advantages.
The secret to eating crabs is to remove the shell from the meat, not the meat from the shell. – John Mathew Smith (Wine executive, Burgundy lover, crab junkie)
If you think meat is murder, then ELV suggests gettin’ crabby at Crab Corner. If you’re lucky, John and Irene Smith, formerly of Wilmington (Delaware, not North Carolina) will be there to give you a lesson in carefully calibrated, coordinated and creative crab cracking.