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Whether you are dealing with hard or soft-shelled crabs, the meat can be delicious but hard to handle. Learn how to get to the tasty crab meat without making a mess.
You Will Need
A dull knife
A wooden mallet
Newspaper (optional)
Kraft paper (optional)
Step 1: Boil or steam hard-shelled crabs（可以煮或者蒸硬殼的蟹）
Boil or steam hard-shelled crabs. Cook until the crab’s shell turns pink.
Step 2: Remove the front and back legs（去掉前后腳）
Remove the front and back legs by snapping them away from the crab’s body with your hands.
Place a layer of newspaper or Kraft paper over your table before opening the crabs to catch bits of shell and juice.
Step 3: Remove the apron on the underside（去掉底部的心形的殼）
Use your fingers to open the heart-shaped apron on the underside of a hard or soft-shelled crab’s body. Pull the sides of the apron back and snap it off.
Ask your seafood dealer to clean soft-shelled crabs for you. They will remove the head, the apron, and the inedible meats.
Step 4: Twist the top shell off and remove inedible parts（將頂部的殼用線纏一下，去掉不能吃的部分）
Twist the top shell off of the hard-shelled crab using a knife or your hands. Use a knife to clean out the yellowish parts inside the hard or soft-shelled crab that are inedible.
Step 5: Break the crab in half to expose meat（對半切開，拿出中間的肉）
Hold the hard-shelled crab with both hands and break the body in half down the center to expose a lump of crab meat.
Step 6: Crack open the legs and remove meat（掰開腿部的殼，拿出里面的肉）
Use a small wooden mallet to crack open each of the legs. Remove the meat with your fingers or a cocktail fork.
You will get only a small amount of meat from each hard-shelled crab. The weight of the edible meat is only about 15 percent of the weight of the crab in its shell.
Step 7: Cook meat（炒掰出來的蟹肉）
Cook the meat. Bread and fry the whole soft-shelled crab, or use boiled meat from a hard-shelled crab in a salad or crab cake.
The record for the world’s largest crab cake was set in 2008 by a Baltimore company. It weighed 235 pounds and took nine hours to cook.
