Tools needed:
- wooden mallet
- Knife- Dull (metal is better than
plastic. Plastic may snap) - Paper to cover table
- Old Bay
- Rock Salt
- Vinegar (Cider or Malt)
Purchase steamed crabs. They should come seasoned and be a bright
red/orange color. Male crabs are best and ensure their future survival.
cracked and pulled away to reveal
what some say is the sweetest meat.
Take your mallet and smack hard and
swiftly or use the edge of a metal knife
in the same manner, You want to
create a crack around the shell, not a
smashed mess. This takes practice.
Remove all the claws and legs. It is usually easiest to place the crab with
its white belly up, and pull towards the center of the belly. Set the claws
aside and discard all legs after checking for any attached meat from the
removed tip. The "fuller" the crab the less that will come out with the legs.
Place crab upside down. The picture above shows a male crab. Using
your finger or knife pop up the monument shaped portion labeled above
and remove.
Turn crab with shell side up. Using your fingers or knife for leverage,
break shell away from body and discard. Scrape the devil fingers(lungs)
away from outside. These are NOT edible. Discard these and intestines.
There may or may not be a yellowish colored substance. Some crab
lovers claim this to be the best part. It should be smooth and creamy
and is safe to eat.
Snap your body in half. Take one of the halves and split again with your
knife, cutting towards the leg cavities.
ENJOY! The meat can now be "picked" from the body and enjoyed. Be
careful of shells. Most crab lovers enjoy dredging the meat in a spicy
concoction of Old Bay or other spicy seafood seasonings(sometimes
including rock salt) and vinegar.