Safe Preparation

1. Handle the crab either by picking it up by the carapace (shell) or the pairs of legs on the opposite side of the relatively small pincers.

2. Lay the crab flat on its belly on the chopping board. Unlike most other crabs, king crabs move their legs slowly and are not likely to nip with any sudden movement.

3. Insert the tip of a sharp, heavy knife into center of the shell and work towards the head until the crab stops moving.

4. Rinse the crab thoroughly under cold water to wash away any flecks of dirt or liquid from inside the crab.

Boiled Crab

1. Heat a large pot of water until it has achieved a rolling boil.

2. Add salt and other seasonings, if desired. Lemon juice, onion, black pepper and garlic all complement crab.

3. Break off the crab legs and shoulders with a knife, as the whole crab will probably be too big to fit in a pot.

4. Drop the crab legs and carapace into the boiling water and cook for 4 to 6 minutes, until the shell is lurid pink/red color with no remaining blue or brown patches.

5. Remove the crab from the boiling water and place into a bowl of iced water.

6. Serve once cool by slitting open the shell and legs to remove meat. The legs will usually slice open with the tip of a knife. Dip in or drizzle with hot melted butter and an optional dash of hot sauce.

Steamed Crab

1. Fill the bottom 2 inches of the cooking pot with water and place a steaming trivet or colander above the water level.

2. Bring the water to the boil then place the crab legs and body onto the tray or colander once the steam begins to gather, using tongs to avoid steam burns.

3. Cover the pot and allow the crab to steam. This technique seals in the delicate flavors that are otherwise lost when crab is immersed in boiling water, without requiring any extra cooking time.