Preparing Blue Claw Crabs
and How To Use The Crabmaster
The pics below show steps to cleaning your crabs for eating, to avoid the odor that you get when you cook them whole/alive like lobsters.
Pin the crab down by one side, or by the front edge, holding the claws in place.
Grab the hind leg/paddle fin at the joint at the edge of the crab's back.
Grasp the shell point with your other hand, pushing down on the leg joint as you pull firmly up and away with the shell point.
You can clearly see the crab gills.
Use a knife to scrape the gills off.
Next, grasp the mouth pieces and twist them off, or cut off with knife.
Use the tip of your knife to pull loose the crown piece on the bottom of the crab.
Grab the crown piece and twist it off.
Use a hose at close range to wash the guts right out of the crab. Easiest to hold the crab in one hand while doing this.
Here is your nicely cleaned crab, ready to steam or chill.
Chilling is a must if you are going to use the Crab Master II to remove the meat from your crab for crabcakes, etc.
Chill raw crabs at least ten hours prior to using the Crab Master II. Cut in half, remove claws, and roll the meat easily out of the crab!