Removing Cooked Crabmeat from the Shell

Although size and shape vary from one species to another, the essential parts of the body need a similar approach. The larger the crab the easier it is to remove the meat. A variety of utensils are available to extract the meat. For the legs, snip open the shell and remove the meat with a pick. Use a spoon to scoop out the yellowish-brown meat from the shell. Opt for a skewer or larding needle to poke out the white fibres from the central body. To dress a crab, see box.

1. Hold the legs and claws close to the body and twist to remove. Discard the legs.

   

2. Crack the claws without damaging the meat inside. Remove the meat in large chunks.

   

3. Remove the pointed tail or apron flap by snapping it back with your fingers.

   

4. Break the shell by pressing down each side of the body with your thumbs. Lift out the body section. Scrape away the soft brown meat from the shell, keeping it separate from the white claw meat.

   

5. Discard the stomach sac and soft gills (also known as dead man’s fingers) as they are inedible. If you intend to use the shell for serving, clean it thoroughly.

   

6. Cut the body of the crab in half lengthwise with a chefs knife. Remove the meat from the body of the crab with the handle of a small spoon or a chopstick, keeping it separate from the brown shell meat.