Fried hard crabs was not the way to go in the Merritt household. As the children grew, all of us became students of how to dismantle a steamed crab. I was the reluctant one, hoping Paul would continue to pick the meat for me but that wasn’t to be. Instead, we all learned lessons which included the use of knives, hammers and fingers, and separating the apron of the crab. We learned how to like the “mustard,” how to remove claw meat in one smooth piece, and how to suck the juices and slivers of meat from those minute legs that are too much trouble to tackle for most people.