It comes as no surprise to a true native of Southeast Louisiana that we dearly love our blue crabs. We love ‘em boiled, we love ‘em soft-shelled, we love ‘em in an Imperial, we love ‘em in Tetrazzini . . . come to think of it, there’s hardly a way we don’t love our blue crabs. But here’s a method of preparation that you may not have tried yet. And if you haven’t, you are missing out on a popular, easy-to-prepare, tantalizing tasty treat! Hmmmm — now go get some hard crabs, then go get in the kitchen!