The Previous Page
gave you most of the details necessary to clean your crabs
properly. The photographs I've taken here show the complete
process other than washing out the viscera after removing the
gills. The crab pictures which show the back being opened I
removed the claws first in hopes of better showing you how to
clean the insides. Normally you would leave the claws on and your
fully cleaned crab would look like picture number two. Everything
left in that photo is edible other than the shell.
overlook all of the meat which is contained within the back and
as you can see from the photos that's a considerable amount
of waste. You will notice the inside meat has a very white
texture while the claw meat is much browner. It all tastes the
same to me and the photos showing the meat on the plates is taken
from only 2 large dungeness crabs. I added a photo of the redrock
crab just to help you see the difference. They taste good too but
are a bit harder to clean as their shells are especially hard.
I'll very seldom keep a redrock unless it's a large male
crab. There is surely no reason ever to keep a female of any
species. The crabs are very plentiful this year provided you know
just when and where to go.
I hope that my Understanding
Tides page will be of some greater assistance to you. All the
crab photographs on this page merely reinforce my other pages and
again I am providing them to you to help you better understand
the crab cleaning and catching processes.