This book describes the process of harvesting blue crabs in and around the waters of the Chesapeake Bay, as well as all of the tools and supplies that are used. Commercial seafood harvesters are watermen, and they work hard from May through November, catching the blue crab that is used in many delicious seafood recipes. This book is written for readers from one to one hundred, or anyone who loves the water and is curious about crabbing and what watermen do.