If you’ve never cooked live crabs, it can seem a little intimidating. But our paper-bag method for getting the critters in the water helps things go smoothly
Using a tip of a crab leg or a cocktail pick, remove meat as you pull legs and body sections apart. A cooked, cleaned crab yields about 25 percent of its weight in sweet, juicy meat. For example, plan on getting about 8 oz. (1½ cups) meat from a 2-lb. crab; 1 serving is about 6 oz.