The only two crabs that were big enough to keep. We steamed them by putting balls of tin foil in the bottom of pot, then filling it with water up to the level of the balls, then we put the crabs on top of those. We were told when they turned red they would be done.

After they were cooked we had a hard time cracking the shells, (we didn't have the right tools), and then picking out the meat to eat it. About 5 or 6 Scouts got to try some of the meat.