Virginia SeafoodWild. Sustainable. Available. Follow us on Facebook! Follow us on Instagram! Join us on LinkedIn! Follow us on Twitter!

ConsumersThe TradeNewsFestivalsDive-Inspotlight: Chesapeake Rayspotlight: Deep Sea Red Crab

How to Crack Into a Crab
Continued:  
   
Step 7 Step 8
7. The rest of the white meat in the body of the crab is located in the chambers separated by thin walls of cartilage. Remove the meat from the chambers by sliding the knife under and lifting it out. This meat is called the ‘flake’ or regular meat. 8. Remove the meat from the pieces cut off the top of the crab in step 4. There will be one chunk of white muscle (the top of the backfin muscle) that comes off easily, revealing a piece of cartilage. Make a diagonal cut just under this piece of cartilage and remove the rest of the meat from the chambers.
   
Step 9  
9. Tap the claw just below the pincher to make a straight, clean cut in the shell. Gently break the claw open and remove the meat with your knife. Repeat the procedure for the other claw.  
   
  ...back