By Thanh Thái | 1 hour

With a sweet flavor and delicate texture, green crab meat can be used as a base or add- in for a variety a recipes. Try using green crab meat in your favorite lump crab, rock crab, or dungeness crab meat recipes. When removing green crab meat, I recommend using larger green crabs that measure at least 2 inches across the carapace. Smaller crabs make removing meat more difficult. The freshly picked crab meat, roe, and crab mustard may be kept sealed in a glass or ceramic container in the refrigerator up to 2-3 days or sealed tightly in several plastic wraps and in a freezer bag for up to 3 months. 

INGREDIENTS & MATERIALS

• large green crabs

• nut/lobster cracker

• small knife (max 1 cm in width)

• large green crabs (male or female)

• large pot for steaming crabs

INSTRUCTIONS

1. Thoroughly scrub and clean live crabs in cold water. 

2. Steam crabs for 7 minutes or boil crabs for 6 minutes. 

3. Once cooled, remove the carapace (upper shell) and scoop out the roe (picture instructions begin).

4. Discard the carapace and crab mustard if desired.

5. Gently pull the apron to remove the intestine and discard.

6. Use a knife to cut the body into 4 sections. 

7. Remove the meat between the cartilage and save. Discard the gills, cartilage, shell bits and any non-edible parts.

8. Use a nut/lobster cracker to crack or break the shell of the claw and remove the meat. Discard any shell bits. 

9. Remove and discard the cartilage located inside the middle of the claw. Remove meat from claw. 

10. When finished, look through the meat, remove and discard any shell or cartilage.

Check out more of Thanh’s recipe at www.greencrabcafe.com