Cleaning Crab

Cleaning Crab is a great group activity. With a group of friends or family, sit around the table and begin pickin'! It takes a lot of effort to get a little meat, but it is well worth it.

Charleston Crab Picker Method
Many years ago, there was a crab plant in Charleston. The pickers taught a couple of Charleston ladies how to pick crabs to get the most meat when cleaning crab. This method came straight from the crab pickers. This method has been passed down among lowcountry ladies for years, and now to you. This method was contributed by Mrs. Ann Lockwood Breazeale.

Materials

Newspaper

Table and chairs

Three large bowls (one for claw meat, one for lump meat, one for shells/limbs)

Near by sink

Small hammer

Cooked crabs

Knife

Directions for Cleaning Crab

Step 1: Twist off (clockwise) the claws and the legs. In order to save the most meat, do not pull while you are twisting. Throw away the legs. Set aside the claws.

Step 2: Place your knife under the apron (underside of the crab). Pull back on this until the shell pops open. You should be left with two pieces – the *outer top shell, and the bottom core. The core will be significantly smaller (fits in the palm of your hand).

Step 3: You will see some brown mush in the core. Rinse it away very carefully and thoroughly. This is like deveining a shrimp, but a bit messier.

Step 5: Place the knife vertically across the core (leg openings should be on the left and right) with the blade to the size. The core should be “soft side” up. Pull the knife through the left leg openings (evenly). Repeat on the right side.

Step 6: There are now 4 pieces. Use your fingers to clean out each chamber full of meat. Place the meat in your lump crab meat bowl.

Step 7: Take a claw. Lightly hammer the claw. With your fingers, delicately break open the claw and remove the meat. Place meat in the claw crab bowl. Repeat with remaining claw.

Step 8: Sift through the meat with your hands to check for any crab shells. This can easily ruin a meal, so be thorough. Set aside crab meat to use in a recipe.

*Saving the outer shell: some people save the outer shell in step 2 to use as holder/bowl for individual deviled crabs or arts and crafts (i.e. Christmas tree ornaments). If you’d like to use the outer shell for something, rinse it out very well and set aside to dry.