Cracking and Cleaning Cooked Hard-Shell Crab

Twist off claws and legs. Use a nutcracker or crab mallet to crack the joints and shells and pick out meat with a seafood fork.

Place crab upside down on its top shell. Using your hands, pull up and off the tailflap (apron) and discard.

Turn over and lift off and discard top shell.

Turn crab back on its back; scrape off feathery gills on each side, internal organs and jaw.

Break crab body in half and pick meat out with fingers or a lobster pick.

 
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