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To kill the crab, either plunge it into a large pot of boiling water for a minute, or place it on its back on a cutting board and split the body down the middle with one
quick cut with a heavy knife. Use the first method if you wish to use the upper shell in presenting your dish.
Holding the crab body by the legs, pull off the shell. Put aside if using for
presentation. Discard the feathery gills on both sides of the body and the spongy mass in the middle of the back. Rinse until nothing but shell and meat show. Pull out the bits of greenish fat from the
corners of the shell. Rinse both the body and shell and drain thoroughly.
Split the body of the crab (if it is not already split) into 2 halves with each cluster consisting of a set of 3 legs
and a claw. Break your clusters into individual leg and claw sections.
Still have a question? Call us at 907-770-1660 or email us at info@fishermansexpress.com
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