That’s what the locals affectionately call the beach area of Delaware- lower slower.

It’s th elower portion of the state and, well, the pace is a little slower down here.

You mosy up to the beach and hang out in the sand all day. Maybe pop a beer when the lifeguards leave at 5 and then stay up until the sun starts to dip below the horizon and the breeze has you reaching for your sweatshirt.

You gather up the chairs and sand toys and head back to the house.

But you’re not going to shower off the salt water, yet.

And you’re not going to start cooking.

Tonight is crab night.

Anyone from the Maryland or Delaware region knows what I mean. For those of you who did not spend your summers on the Delmarva peninsula, let me explain.

You have probably had crabs in some forms – probably crab cakes, or crab imperial topping your broiled fish. But that’s not the true experience of crabs.

Oh no.

You need to get a couple dozen, steamed in spicy old bay, sit down in your bathing suit (I highly recommend showering post crabs) and go to town with a crab cracker.

There’s a technique to cracking crabs. Everyone has their own style. But the basics are the same. Break off the legs. You’re going to go at the claws separately. On the body, on the bottom, there’s a little, almost latch looking bit. Pull that tab and crack the shell of the crab open. Crack it in half. All the white meat is wonderful, yummy lump crab meat. Don’t eat the green stuff! Use the crackers to break into the claws.

This is the perfect lower slower food. You sit down with a roll of paper towels, a big glass of lemonade or beer and ten three hours later, all that’s left are some shells and an empty bowl.

Oh and all the bits of crab shell you flung around the kitchen cracking the claws.

Remember when I said to stay in your bathing suit?

You’re welcome!