Wayne Gisslen

Market Forms

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. Live. Crabs taste best when fresh, but very few (except soft-shell crabs) are purchased live because of the labor required to pick the meat. An average blue crab yields less than 1 oz (30 g) meat.
  2. Cooked, frozen, in the shell.
    • King crab legs, whole and split.
    • Snow and stone crab claws.
    • Soft-shell crabs, whole.
  3. Cooked, frozen meat. All varieties.

Figure 20.17 Cleaning soft-shell crabs

(a) Soft-shell crabs, seen from the bottom and top.

(b) Cut off the head just behind the eyes.