For access to our invite-only culinary events & secret supper club
Click Here

2 Responses

  1. Phillip
    Phillip August 28, 2016 at 7:02 pm | | Reply

    Hi Robin, we met at one of your dinners. One thing I’ve done is to hold the crab by the legs, carapace up. Then, face the table, or better yet the side of the dock! 🙂 Quickly smash the crab at the edge of the carapace and if you’ve done it right, it stuns the crab and rips the carapace off. I like this method because it is more humane, if you can call it that. Then you can scrape the gills and cut it in two. Downside is you need a solid edge and it is messier.

Leave a Reply