- Hold the crab firmly in one hand and give its underside a sharp thump. This helps to loosen the body and legs from the shell.
- Stand the crab on its head and, pushing against the underbody with your thumbs, lever away the back end of the shell with your fingers.
- Pull the underbody and the legs away from the shell.
- Remove and discard the grey-white stomach sac which lies behind the head in the shell.
- You should also discard the grey feathered gills (known as dead men's fingers) which lie on either side of the body.
- Using a spoon, scoop out the brown creamy meat from inside the shell, placing it aside in a bowl until later.
- Twist off all the legs and claws and crack them open with a hammer, lobster cracker or nutcracker to extract the white meat.
- Make two cuts in the body; one on either side of the bony central peak. These two cuts should form a V shape at the peak of the body. This divided the body into three; discard the middle part as it does not contain any meat.
- Using a skewer dig out the white meat from the two outer pieces of the body.
- Scrub the inside of the shell thoroughly under cold water, dry it, and then brush with oil.
- Return the meat to the shell, placing the brown meat in the centre, with the white meat around it.
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