- Place crab on its back. With thumb or pointed tip of a knife, pry off "apron" flap (the "pull tab" looking shell in the center) and discard.
Using a knife, pry off the "apron" flap in the center.
- Lift off top shell and discard.
Discard the shell once it has been removed.
- Break off toothed claws and set aside. With edge of knife, scrape off 3 areas of lungs and debris over hard semi-transparent membrane covering edible crabmeat.
The claws will require some cleaning and preparation.
- Hold crab at each a side; break apart at center. Discard legs. Remove membrane cover with knife, exposing large chunks of meat; remove with fingers or knife.
Hold the crab on either side and break apart.
- Crack claws with a mallet or knife handle to expose meat.
Carefully separate the meat from the cartilage using your fingers.
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