"Steve Pope" > wrote in message
...
> Manda Ruby > wrote:
>
>>On Dec 15, 6:27 pm, (Steve Pope) wrote:
>
> [cleaning a crab]
>
>>> (If you need instructions on how to do this most simply
>>> I can dig those up.)
>
>>Yes, I do. Otherise, I'll end up using a hammer.
>
> Rinse off the cooked crab. Twist and pull off each claw.
> With the tip of the knife, remove/discard the small triangular plate
> from the body, and pull off and discard the entire back shell
> (the carapace). Remove/discard any gills, spongey parts, bladders,
> and small paddles. Rinse and/or pull the guts out of the
> crab and discard.
>
> You now have pieces -- claws and body -- that can be rinsed
> again, cracked, their meat pulled out and eaten.
>
> Steve
>
>
At this point, you can wrap exposed body meat with foil, and warm gently to
serving temp. We do it on a low temp gas grill. Crack remaining shell at the
table, dip crab meat in drawn butter and smile after the first swallow.

Always, always, save the skeleton skeleton, to make crab stock for your crab
newberg. Make it right away and freeze it. We just had our first newberg of
the season. The crab stock makes the dish.

Kent