Alaska seafoods in Homer, Alaska. Alaskan seafood

General Directions for Cleaning, Cracking and Removing Meat from Shell for Whole, Cooked Alaska Dungeness Crab


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1. If necessary, thaw crab according to thawing directions. Remove broad back shell by holding base of crab with one hand while placing thumb of other hand under shell at mid-point and lifting off back.
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2. Remove and discard viscera* and feather gills from body section. Rinse crab thoroughly under cool, running water, washing away all loose material.
*The viscera is the semi-liquid material remaining in the body cavity and is not normally eaten.
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3. Grasp crab in both hands and break in half, yielding two sections with legs attached.
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4. Separate legs from each other, one at a time, leaving a portion of body attached to each leg for easy handling.
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5. Crack the shell of each claw/leg/body section at edge of joints with small meat mallet to loosen shell; br3eak to expose meat. Meat can then easily be removed with tip of leg, small pick or fork.

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