Preparing Crabs

Live crabs should be humanely killed before you prepare them as below.

1. Lift up the flap attached to the back of the top shell. Insert thumb under flap and use to lever the top shell off towards the front.

   

    

2. Most of the inedible organs will come away with the shell.

   

    

3. Break off the eyes and the shell holding them in place.

   

    

4. Lift out and discard the grey feathery gills (‘dead man’s fingers’) from the body.

   

    

5. Use a small spoon to remove the remaining internal organs. Wipe with a clean, damp cloth.

   

    

6. Twist off the large front legs.

   

    

7. (A) Quarter the body. (B) Crack the large legs and nippers with crab crackers (see Seafood kit) so the flavours and heat can penetrate.

   

    

8. If using meat from cooked crabs, use a crab pick (see Seafood kit) to extract it from the body and legs, checking carefully for bits of cartilage.