CAPE BRETON, N.S.-Derrick Kennedy doesn’t mince words when he shows visitors to Louisbourg Seafoods how to crack open a crab.
“There are only two ways to shuck a snow crab — my way and the wrong way,” says Kennedy, the effusive manager of the crab-processing plant on Nova Scotia’s Cape Breton Island, to a group of people gathered around a large plastic table.
He picks up a gangly pre-cooked crab and shows us how to snap off its 10 legs, leaving the “knuckle” at the top of each one attached to the crab’s small body. Then comes the tricky part of cracking each leg into pieces to get at the sweet meat inside.
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