How to cook
1. Keep live crabs chilled up to 12 hours. Fill a large pot with enough water to cover crabs by 2 to 3 in., leaving 3 to 4
in. clearance below pot rim; bring to a boil.
2. Gently unwrap crabs into a sturdy paper bag (cut off any handles first), putting in no more than 2 at a time. If crabs are loose in a box, use tongs to lift from the rear between legs and put in bag.