No need to get crabby, this how to guide will ease you into the job
1. Pull the claws off your crab then grab its legs and pull them off too, all in one go.
2. Put it shell side down on a board and using your thumbs, lever the body bit from the shell.
3. Take off and discard the wobbly grey finger-like bits, called the ‘dead men’s fingers.’ They’re not actually poisonous but they aren’t edible. There are 10 of them.
Using a skewer or anything small and sharp, pull out all the meat from the body. This is the precious white meat so put it in a bowl you’ll keep separate to the brown meat.
4. Using a big knife crack the claws and shells open. You want to be gentle enough not to shatter it, but firm enough to make a clean break.
5. Pull the meat out of the legs and claws. It’s white meat so put it with the other bits you’ve collected.
6. Have a look at the shell and take out the intestines –they’re the dark bits near the top. If you’re not sure just take out any bits that don’t look soft, mushy and brown.
Scoop out the rest into a separate bowl. This is your brown meat and the bit that’s usually mixed with a little lemon juice and sometimes mayonnaise for a traditional dressed crab.
If you want to serve it dressed, crack the edges off the shell to make a dish, rinse it then load the meats separately back into the shell.
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