Is there anything more tasty than a Maryland blue crab steamed and saturated with Old Bay? Rhetorical question, because the answer is obviously, "No. Wanna fight about it?"

Crabs courtesy of Captain Pells and the giant HOLE IN MY WALLET. Jesus, for an animal that eats junk off the floor of the ocean, these guys really cost a lot. Think "Cashmere of the Sea."

Oh, I'm using Flickr to host my pics because I exceeded bandwidth last month. Let me know if there's any problems viewing!

Here is the artsy, "Before" shot. As in, "before we lost all vestiges of humanity and went to town like seagulls in a Denny's dumpster."

And here's the aftermath. Actually, there was as much crab byproduct on my shirt as on this table. I may degenerated to the point of cracking the little fellows open on my chest. Like an otter. (Okay, not really, but it was pretty messy.)

Awesomely, we had leftovers so we were able to recreate the carnage at home the next night. We just resteamed the crabs for about 5 minutes and they were good as new. As you can see, we were not as well equipped as Captain Pells, so we made do with the tools we had available. Tip: Glad Force Flex bags make great tablecloths. Hammers make great tools to nail things to a wall. Not so great for extracting crab meat.

I would like to point out that no matter where you eat crabs, there will never be any dignity to it.

And finally, requisite Thermal progress. I'm about halfway or so up the back and it's kind of putting me in a coma. On the plus side, it makes for a great knit to watch, "Hot Fuzz," by.