Weapons of choice... when eating steamed blue crabs. Personal choices are varied, and its probably mostly influenced by what you grew up using. We grew up using what was easily available... the everyday dinner knife. The preferred knife would have a blunted not sharp edge, tapered to a blunted point, and a heavy handle. Why? Okay... the heavy handle is used to crack the crab claws by holding the blunted edge, hence the need for the unsharpned edge, so you don't get cut. The narrow blunted point is great for picking out the crab meat, which is brought to your mouth and eaten off the knife tip... again, blunted so as not to get cut. Traditionally a wooden crab mallet is used to crack the claws, and that's okay... I've used both the knife and the mallet... but the proper knife can be the one tool to do it all.
Then there's the seemingly odd choices that others use. To each his own. Just seems strange to me... nut crackers, little picks, little forks, slim handles. I've even seen kitchen scissors being used... generally outside if Maryland.
Knife of choice
To each his own...
Too sharp... sharp point...
Might be okay...
