Friday night I got gifted 10 HUGE and very much alive tanner crabs. After the requisite 'put them on the lawn and see what Bode makes of them' - he was intrigued. It was my turn. How do I turn a live tanner crab into a meal? I've only cooked 'pre-cooked' and cleaned ones in the past.
So I learned to hold the crab by the claw and legs on one side - WATCH the pincers! - and rip the shell off the top with the other hand. This is tough to do. Then I broke the crab in half and knocked it on the bucket to remove the guts. Then cleaned off the gills and other untoward parts and I was done with one crab. By the time I cleaned ten crabs my hands hurt! I later learned you can remove the shell by putting them on their back and prying off the shell with a boot. I'll try this next time.
Then I used my crab cooker - I've only ever used it in the past to heat the tub water on Afognak - and boiled up a huge pot of seawater. Mike P came over and had a big steamer. So we cooked 2/3 of them in the steamer and boiled the rest. Both took 20 minutes after coming back to a boil. At that point you are supposed to 'shock' them with cold water (makes them easier to clean) but we did not know this - another trick for next time. We then shucked and picked crab for hours and because we had not rinsed them in cold water at the end they were a little 'sticky' in the shells. But I noticed that as they cooled they got easier and easier to clean.
I ended up with a lot of crab and ate crab all weekend. This was not an issue! Crab salad, crab with rice crackers, bowls of just pure crab. Mmmmmmmm! I finished all the crab by Monday.