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Take a live king crab and turn it over on its back.
Place your foot in the center over its tail. Grasping all the
legs on each side, push with your foot while pulling on the
legs. You should have two sections, discard shell back and
guts. While waiting for a large pot of water to boil, prepare
crab for cooking. Cut legs and claw arms away from shoulders,
hanging legs in a manner which will allow them to drain. This
makes it easier for the meat to come out of the shell. Remove
gills from shoulders. Can be cut off with a sharp knife. When
water is at a rolling boil, add crab. Cover and simmer for 20
to 24 minutes. Be careful not to overcook. Watch pot because
it boils over very easy. For easy cleaning, wash pot immedi-
To protect your hands, wear rubber gloves. While crab
is still hot, crack at joint and break large part of leg away
from foreleg. Sometimes the whole crab leg comes through, so
gently pull meat off of tendons. If the meat is still in the
shell, hold in hand and hit heel of hand on sink edge sharply.
Meat should come out cut end of shell in one piece. Repeat
this procedure with knuckle on next part of leg and claw arm as
well. For leg tip, bend toenail back and forth to loosen,
then pull out. For shoulders, press the side that had the gills
down, then tear the shell off. Break individual shoulders
apart. Wiggle knuckle back and forth to loosen, then hit heel
of hand sharply on sink edge. With a large knife, crack claws
apart. With practice you can have whole pieces of unbroken
crab meat. The trick is to clean crab right away while still
very hot. Rubber gloves help you handle crab while still hot
and protects hands from thorns.

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