Alaskan snow crabs are distinguishable from the blue crabs caught in Maryland by their eight long legs as well as their two claws. Snow crabs are in season between April and November. Preparing snow crabs to eat entails more than boiling them in a covered pot for 15 minutes. Once cooked, they must be properly cleaned, as well. Snow crabs are often served because of the size of their legs, but there is also meat to be had in their bodies, like \in blue crabs.
Instructions
1. Run cold water from the sink over cooked snow crab.
2. Remove the snow crab's apron, which is the tab at the bottom of the underside of its shell. It is furthest away from the claws and in between the two sets of four legs on either side.
3. Grab both sets of legs in your hand and pry one side of legs from its shell. The snow crab will crack in half. Detach the top part of the shell from whichever side it remains attached to. Also remove the parts of the mouth that remain on both body halves.
4. Pull the lungs off as well as any loose debris from both halves of the body. As you do so, rinse it under cold water to help clean the brown "tamale" from the white meat in the body. Some people eat the tamale pooled in the top part of the shell that you detached in Step 3.
5. Place the crab on a plate and serve with melted butter.
Tags: snow crab, blue crabs, cold water, part shell, snow crabs, Snow crabs