▁ins ist , ▁bo il ▁c rab s ▁and ▁along ▁with ▁it , ▁bo il ▁away ▁all ▁the ▁true ▁flav or . ▁ ▁The ▁c rab s ▁are ▁e aten ▁on ▁tables ▁spread ▁with ▁old ▁newspaper ▁or ▁plain ▁brown ▁wrapping ▁paper . ▁The ▁meat ▁of ▁the ▁c rab s ▁is ▁extracted ▁with ▁the ▁use ▁of ▁wooden ▁mal lets , ▁kn ives , ▁and ▁one ' s ▁hands . ▁It ▁is ▁popular ▁for ▁cold ▁be er ▁to ▁be ▁thrown ▁on ▁the ▁c rab s ▁during ▁the ▁ste aming ▁process , ▁and ▁made ▁available ▁afterwards . ▁ ▁C rab ▁c akes ▁A ▁traditional ▁Baltimore ▁c rab ▁c ake ▁generally ▁consists ▁of ▁ste amed ▁blue ▁c rab ▁back fin ▁meat , ▁egg , ▁may onna ise , ▁Old ▁Bay ▁sea fo od ▁season ing , ▁cra cker ▁cr umb s , ▁and ▁must ard . ▁It ▁is ▁prepared ▁by ▁either ▁bro iling ▁or ▁f ry ing . ▁ ▁Baltimore ans ▁typically ▁do ▁not ▁use ▁tart ar ▁sau ce ▁on ▁their ▁c rab ▁c akes . ▁ ▁So ft ▁c rab ▁sand wich es ▁So ft ▁shell ▁c rab s ▁are ▁blue ▁c rab s ▁which ▁have ▁recently ▁mol ted ▁their ▁old ▁ex os ke leton ▁and ▁are ▁still ▁soft . ▁Al most ▁the ▁entire ▁animal ▁can ▁be ▁e aten , ▁rather ▁than ▁having ▁to ▁shell ▁the ▁animal ▁to ▁reach ▁the ▁meat , ▁with ▁the ▁exceptions ▁of ▁the ▁mouth ▁parts , ▁the ▁g ills ▁and ▁the ▁ab d omen , ▁which ▁must ▁be ▁disc arded . ▁The