This is what your crab should look like.

First take revenge.... Pull off the bitey bit 🙂

Break off the forearm and press the knuckle down till it comes off

There's a lovely piece of meat in here I call the lollipop.

With a sharp knife or chopper cut partway into the shell
and snap it where you made the cut.

Now there's a fine piece of one of the tastiest seafoods around.

Chop the forearm partway as previously described.

and use the digger you made in the previous step to make
sure you get all the meat. The knuckle you broke off earlier
also has a nice firm piece in it too.

Pull the small legs out directly from the body with out twisting them.
Don't worry if the meat doesn't come out like this...
we will still get at it in a moment.

Snap off the joint closest to the body on the upper arm,
then start with your thumb down near the elbow joint
and run it along....

Snap off the joint closest to the body on the upper arm,
then start with your thumb down near the elbow joint
and run it along....

More meat.....

The swimming leg has the largest piece of meat in the body.

So.. pull and eat the legs...

Turn the body over and put your fingernail under the
convenient pull tab (pointy end of the flap).

Stick your thumb in between the flap and the carapace

and just pull them apart....

Now here's the gooey bit... remove the flakey bits across
the top by scraping with your thumb... these are the gills.

You would have noticed that there are two distinct halves.
The goo in between is the various organs and some say fat.
It depends on your ethnic background,
but I've seen people put their tongue in this and gulp it down.
There are also jars in asian food shops called Crab Fat...
but I digress........

Give it a wash to make it clean.....

and break it in half....

Proceed to break into smaller bits while removing the tasty
white meat. Some tease it out with their fingers,
but if you pop a bit in your mouth shell and all,
your tongue is very adept at finding the bits it needs.

Every morsel is worth it!