Blue crabs, hard crabs
from Mitchner's Chesapeake Bay.
Yesterday's Sun eclipsed
by a torrent of crustaceans.
Serious work.
Applying the tools of the trade --
wooden mallets, nutcrackers,
picky little forks.
Side dishes -- groaning bowls of
French fries, cole slaw, saltines
washed down with pitchers of
sudsy beer or, cola for kids.
How to open a crab.
get the meat out of the claws,
throw the devil away.
Always an expert in the family --
a parent, a cousin, an uncle
who couldn't keep a job.
This his shining hour.
The taste of luscious crab
meat steamed in Old Bay seasoning.
The moment, salted in memory,
when we, the happy famished,
devoured with delight --
the last supper of the sea.