A closer look at the images and faces in this Times series.

Delia shows her sister Ceci how to use a knife to take apart a sharp crab. “Their own people won’t do the work, so we must do it,” Delia said, explaining why the United States imports Mexican women to process crabs. [Times photo: JOSHUA DAUTOFF]

“With the Mexicans, you can get all you want, when you want,” said Mickey Daniels Jr.[Times photo: PAM ROYAL]

Since the beginning of the century, black women have picked crabs. That era is almost gone and Mary Tillett knows it. She began working at Daniels Seafood in 1958. She would turn 84 during the 1998 crab season. “Sooner or later, I won’t be able to go,” she said. [Times photo: Pam Royal]

At the end of the day, Delia Tovar waits outside Daniels Seafood for the other pickers to load into the van. She escapes the crab house as fast as she can. Mary Tillett is a few steps behind. [Times photo: JOSHUA DAUTOFF]

“Around here, you work till you drop.” Mickey Daniels Jr. [Times photo: PAM ROYAL ]

Rain or shine, Mickey Daniels Jr. crabs six mornings a week in Roanoke Sound. Daniels Seafood also buys from 17 local commercial fishermen. Half the meat is shipped to northern cities by overnight freight. The rest is sold locally. “I would’ve had to shut my doors without the Mexicans,” Mickey Junior said. “In this country, people just don’t want to do lower-class work.” [Times photo: PAM ROYAL]

To Gallery 4