Poached Or Boiled Crabs

Let's Cook

1. Step 1.

   Fill a large pot two-thirds full with: Water

2. Step 2.

   Bring to a boil over high heat. Add: 1 tablespoon salt for each quart of water

3. Step 3.

   Using tongs, slide into the water, one at a time, so as not to disturb the boil: Live hard-shell crabs, rinsed

4. Step 4.

   Reduce the heat to a simmer and cook for about 15 minutes or until their legs can be pulled from the sockets fairly easily. Transfer the crabs to a platter and serve whole with: Melted butter and lemon wedges

5. Step 5.

   To eat, twist off the claws and set aside. Turn the crab body upside down, remove the apron using a sharp knife, if necessary, and discard. Pry off the top shell as if opening a book, then discard the gills. Break the body in half to pick out the meat. The green tomalley may be eaten or discarded, depending on the preference of the diner. Claw meat can be released with a nutcracker.