To view actual photos of the cleaning process please visit the crab cleaning photo page. Hopefully it will shed additional light on helping you clean your crabs.
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Cooking: Place the live crabs in boiling, salted water. When the water begins to boil, cook for 18 to 20 minutes. The crab will turn bright orange. Immerse the crab in cold water before cleaning.
Cleaning: Refrigerate you whole-cooked crab until you are ready to eat them.
Step 1. To remove the back, hold the base of the crab with one hand, place your thumb under the shell at the mid-point, and pull off the shell.
Step 2. The leaf-gills are now exposed. Gently scrape them away with your thumb or the edge of a spoon.
Step 3. Wash away the "crab butter" (viscera) under a heavy stream of cold water.
Many people feel that the Oregon Dungeness crab is best served warm, straight from the shell and dipped in drawn butter or seafood cocktail sauce. If you want to go beyond this simple yet delicious method please go to my exchange page and follow the link to the GutsyGourmet. There are some wonderful dungeness crabbing recipes to be found on that site. Bon Appetite'
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