Preparation:
*see separate recipes
If using live crabs, bring 6 quarts of water to a boil. Plunge the crabs headfirst into the water and cook 12 minutes once the water returns to a boil. Remove the crabs with tongs and let cool. Remove the triangular belly flap from female crabs and discard. Turn the crabs over and starting from the rear, pull off the top shell from each and discard. Pull off and discard the spongy fingers from the body and the tiny paddles from the front. Scoop out the orange crab butter and reserve for another use. Cut the bodies into quarters and twist off the clws and legs, and crack with a heavy nutcracker or a small hammer.
Serve on a large platter or newspaper lined table with the dipping sauces and lots of lemon wedges. |
