Crab preparation 101

Once the crab is cool break off the claws, then remove the legs taking off the knuckle as well.

Break off the tail flap, then push the body section up and away from the head shell.

Pull the dead mans fingers off (the fat thumblike gills, you cant miss them).

(cooked)
Remove the brown meat from the headshell nto a container over ice and keep this separate.
Remove the brown meat from the centre of the body and add to the other brown meat. Then cut in half and using the back of a small teaspoon remove all of the white meat into a container over ice. The body should be quite hollow and much lighter after this process.
Crack the claws and the shells of the legs with the back of a knife and remove the meat without taking too much shell with it.
Using a tray over ice and wearing a pair of gloves. Pick through the crab in small handfuls by pressing the crab onto the tray and feeling any stray pieces of shell and membrane. Removing these pieces and dipping fingers in cold water to make sure it is gone.

Keep the crab in the fridge and serve that same day for best results.

Enjoy!!