Prepare the necessary tools such as a knife, a clean bowl to catch the crab meat and crab shells, a cutting board to protect your countertop, and a clean towel. Don’t forget to steam the crab until it’s fully cooked.
Place the crab on the cutting board, belly side up. Take a knife and remove the “apron” on the underside of the crab. Then, flip the crab over, hold it firmly, and insert the knife between the back shell and the belly of the crab. Gently twist the knife and carefully separate the back shell from the crab.
Remove the grayish, spongy gills, as they are inedible. You will notice a yellowish-brown substance, known as crab butter, which is highly favored by many people. Use a spoon to scoop out all of the crab butter into a clean bowl, or you can eat it right away.
After removing the gills and crab butter, gently use a knife or your hand strength to separate the crab into two halves. At this point, you will see the crab meat divided into small sections by thin partitions. You can easily remove the meat from the body section with your fingers.
Hold one half of the crab with one hand and use the other hand to gently twist and pull each leg away with a slight twisting motion. As you detach the legs at the joints, the crab meat will slide out in one piece. In the hind legs, also known as the claws, you will find the fattest and most delicious crab meat, but it can be more difficult to extract. Leave it for later. The smaller leg sections in between are usually easier to extract the meat from.
If the meat doesn’t easily come out of the crab’s claws, you’ll need a small mallet. Caution: Be gentle, or the shell will shatter and you’ll have to pick out the fragments from the meat. Try this trick: Hold the knife vertically, with the blade tip in the middle of the claw. Then press down on the blade with the mallet to crack the shell and separate the meat into a large piece.
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