Break off the tailor "apron" that is folded under the body at the rear.

Hold the crab with one hand with the back toward you, grab the top shell with your other hand, pull the shell away from the body, use firm pressure but be careful not to break the shell as you will probably wish to save the shell for Crab Diablo or some other dish.

Remove the gills (Note: those chefs using Dungeness crab save the "fat," which is the yellow-brownish substance below the digestive tract to add to mayonnaise or other sauces served with crab. It has a marvelous flavor and enhances either hot or cold crab entrees.).

After removing the gills, hold the crab under running water and remove the digestive tract.

Hold the body in both hands and bend back until it breaks in two, or split the crab along the middle crease with a quick chop of a knife.