Crab crack tradition thrives at some area bars

Dave Cobbs and Maurice "Reese" Frazier, 31-year-old double cousins, typically buy about eight bushels of blue crabs for crab night at Sweet 221 Lounge. Even still, Cobbs, who owns the strip mall nightclub, and Frazier, who does the cooking, tend to put aside a few boiled crabs in Styrofoam boxes for safekeeping. They know if friends...