Boil
water in a large pot, season if desired with salt, lemon pepper
or crab season.
Add live crabs and cook until crab turns red. This does
not take long. Do not overcook.
Drain water and remove crabs. To
clean, break the crab in two, remove the top shell and pick the
white meat from the edge of the crabs bottom shell
near the legs.
Do not get any black stuff mixed in with the meat, this
is the lung and should not be eaten. Then break open the large claws and
remove all the meat. This is rather messy, so it's best done in large sink
or outside on papers. Great with fish, shrimp or on salads.
You can add vinegar for a Deviled crab taste.
If cooking stone crabs, only the largest claw is legal to take.
Cook the claw (or regular crab claws or legs) as above.
See the crabbing section for more information on crabs.
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