Serves: 5
Place crab on its back. Using thumb, pry up the tail flap, twist off and discard. Turn crab right side up, and pry up the top shell. Pull it away from the body and discard.
Using a small knife (or fingers), cut the gray-white gills (called "devil’s fingers") from both sides of the crab. Discard gills and internal organs.
To remove meat, twist off the crab claws and legs. Use a nutcracker to crack shells at the joints. Remove meat with a small cocktail fork or nutpick. Break the body and remove any remaining meat in the deeper pockets.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This HOW TO REMOVE CRABMEAT recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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