Lay the crab on its back and twist off the claws. Then twist off the legs — do not pull them.
Prise the apron up by pulling at the pointed end near the mouth to remove the body from the shell
Remove the dead men's fingers. These are soft and spongy and are found at the sides of the body and stomach sac behind the head.
Strip out the cartilaginous membrane from the shell and discard it.
Remove the brown meat from the shell and put it aside. Do not mix it with the white meat from the body, legs and claws.
