20. Crab

Once you’ve cooked your crab, you need to extract the meat. Do so by placing it on its back shell, then break off the claws and legs. Crack them open and dig out the meat using a crab pick or skewer. To open the body, lift up and twist off the bony pointed flap or tail. Using your hands, or the point of a knife, push up and remove the central body section. Discard the soft gills -known as “dead men’s fingers” - from the sides, and then carefully and meticulously prise out the meat from the cavities of the body, discarding any pieces of membrane and broken shell. Keep the larger pieces of white body meat whole, if possible.