 1. Lay the cooked crab on its back. Firmly twist the claws clockwise and pull them free. |
 2. Tilt the crab upwards into a sitting position. Twist off the legs in the same way as the claws. |
 3. Press the back of the crab with the palm of the hand, pulling the pointed flap ('apron') from the crab. Or push up the centre of the body as shown. |
 4. With the whole body free and clear, remove the POISONOUS 'Dead Men's Fingers'(cream spongy sacs ) and the stomach sac from behind the head. |
 5. Using a skewer, remove any white meat from the body shell and put into a bowl. Crack the legs and claws to pick out more meat. |
 6. Scoop out the dark meat from the main shell to store in a seperate bowl first. Tap along the inside line of the shell to create a larger opening. |
 7. Wipe out the shell and brush the outside with oil (if required). Arrange the white meat on either side of the shell. Spoon the dark meat into the centre. |
Either
Or
Garnish with chopped hard boiled egg white |