Lobsters are invertebrates and have a hard protective exoskeleton.Crab Preparations
To Buy
Do not buy or cook dead blue crabs. You can blue crabs either raw or cooked.
Under no should live blue crabs and cooked blue crabs touch each other. Live crabs may contain bacteria that could contaminate the cooked crab.
To Store
Wrap the crab in plastic wrap or foil or store in an airtight container in the refrigerator for up to 3 days or you can freeze up to 3 months providing your freezer operates at 0°F/-18°C.
To Cook
The most humane method to prepare live crab is to place the crab into the freezer for several hours. This method does not freeze the meat but has an anaesthetizing effect on the crab. (Never plunge into boiling water as this toughens the meat and the claws can fall off. It is also generally thought to be more painful for the crab.)
Alternatively, to kill the crab instantly, stab it just behind the eyes with the point of a sharp knife (step 1). Place the crab into cold water, cover the pan and bring to boil. Simmer 5-20 minutes (depending on size). The crab is cooked when it turns a bright orange color.
To Clean
Place the crap on its back, and gently fold back the tail flap or apron. Twist and pull the apron off. You will find that the intestinal view is attached and will pull out along the apron. Discard (step 2).
Hold the crab with one hand where the apron was removed. Use the other hand to pry up, tear off and discard the top shell. Remov the gills, take out the grayish bag and pull out mandibles from the front of the crab (step 3).
Hold the body where the legs were attached and apply pressure so that the crab splits in half along the center of the body. Fold back the halves and twist apart (step 4).
Twist off the claws and legs where they join the body. Crack with a hammer or nutcracker to make the meat easy to remove.
