Instructions

1. Put rack or other steamer insert in the pot.

2. Add water until the level is at the same height as the rack so water doesn’t reach the crabs. Bring to a rolling boil over very high heat.

3. Optionally sprinkle the crabs with spices, such as Old Bay.

4. Place crabs in pot and cover tightly with lid.

5. Steam for 12 minutes, remove lid, and let stand until crabs are cool enough to handle.

6. To clean the crab:

7. Optionally, remove claws and legs and cut each segment in half with a sharp knife or kitchen shears. You may want to leave the legs on depending on how you plan to serve it.

8. Turn the crab upside down, lift the ‘apron’ and use your thumb to break it off at the back of the shell. The apron is the triangle piece of shell.

9. Stick your thumb into the hole left from removing the apron, and gently lift up. The top shell will detach from the body, set aside if you’re planning on using it for crab stock. The yellow, liquid stuff is the ‘butter’ and is fat. Scoop out and reserve if using for another dish such as Cioppino, étouffée, or gumbo.

10. Remove and discard the spongy, grayish, inedible gills from either side of the body.

11. Remove the and discard mandibles. They are the mouthparts.

12. Crack in half, you’ll have two individual pieces of body meat. Rinse those.

13. Pick the meat out of all the parts with a tool, the last leg segment of a leg, or suck it out directly.