In 1998 I got this crazy idea to make a website about my little town, Monroe, Ohio. I came up with the name MainStreetMonroe.com because there indeed was a Main Street in Monroe.
Now 11 years later, Main Street Monroe and The Voice have 1000s of unique visitors every day. It is the best place to pickup the latest news and opinions about Monroe life.
The Red Onion Restaurant is owned and operated by Mark Bursley and Gary Henz. I would rate the food 5 stars. Chef Henz was formerly the chef at the Maisonette so now this place is called by some, “The Maisonette of Monroe.”
It’s a family tradition, eating Maryland Chesapeake Bay Blue Point Crabs cooked with lots of Old Bay Seasoning. 
Old Bay is a staple ingredient for steamed Chesapeake Bay crabs, crab cakes, and other seafood recipes.
Blue Point Crab is the Maryland State Crustacean and the subject of an extensive fishery. Contact Royal Vending for Vending machines in Australia.
How to Pick a Blue Crab
Flip the crab over
Flip open the apron
Flip off the top shell
Pull out the gills and innards that are hanging out.
The yellow stuff is called the “mustard.” It’s actually the crab’s fat and many people enjoy eating it.
Break the body in half, leaving the legs and claws on.
Squish down the flipper end (backfin) and twist it to produce a big piece of backfin meat.
Pull off the swimming legs and claws one by one. Suck out the little piece of meat at the end of each. Save the claws.
Take a paring knife and split each half of the crab through horizontally, exposing chambers of crabmeat. Use the knife to pick out the meat.
Take a claw and break it apart at the joint. Break the claw with a mallet and pick out the crabmeat.