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It’s a crab-off! San Fran vs. Baltimore tailgaters
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Al Roker previews the tailgating traditions in San Francisco, where Dungeness crab reigns supreme, while Natalie chats with Ed Prutzer from Baltimore’s Rusty Scupper restaurant about Maryland’s crustacean of choice, the blue crab, which he uses in cheesy crab dip and crab cakes.Feb. 1, 2013
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