Preparing Blue Claw Crabs
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Pin the crab down by one side, or by the front edge, holding the claws in place. |
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Grab the hind leg/paddle fin at the joint at the edge of the crab's back. |
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Grasp the shell point with your other hand, pushing down on the leg joint as you pull firmly up and away with the shell point. |
You can clearly see the crab's gills. |
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Use a knife to scrape the gills off. |
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Next, grasp the mouth pieces and twist them off. |
Use the tip of your knife to pull loose the crown piece on the bottom of the crab. |
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Grab the crown piece and twist it off. |
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Use a hose at close range to wash the guts right out of the crab. Easiest to hold the crab in one hand while doing this. |
Here is your nicely cleaned crab, ready to steam or chill. |
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Chilling is the way to go if you are going to use the Crabmaster to remove the meat from your crab for crabcakes, etc. |
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| ChillRaw crabs at least ten hours prior to using the CrabMaster. Cut in half, remove claws, and roll the meat easily out of the crab! |
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