Blue crabs are messy, time-consuming, and expensive to harvest and eat. And yet, no summer on the Chesapeake Bay is complete without a crab feast. Many Washingtonians are happy to set aside a couple hours, and maybe a few hundred dollars, to enjoy this meal with loved ones. But how many of us know what it takes to get crabs and crab cakes to your table? Ruth and Patrick learn how these iconic crustaceans get from the boat to your throat.

Patrick will be at the Dupont Circle farmer's market in Maryland on Sunday, June 5, from 10 a.m. to 1 p.m. Stop by and grab a sticker!

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