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Once it's broken open, you'll see a web of meat intertwined with shells. Employ the scissors to crack hard shells here, too. Most importantly, be sure to pick over all the meat to make sure it's free of hard bits. Save the crab roe, or "crab butter," as it's sometimes called, to add to crab stock.

Read More How ToSeafoodCrabShellfishSlideshowKitchen TechniquesSPQR2010 SF ChefsMatt AccarrinoShelling Crab
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