Follow "To Cleaning Crab" instructions then:

With a sharp knife, cut the body sections about half way through.

Remove the legs by cutting at the joints next to the body.

With a wooden mallet, crack the leg sections carefully, but enough to that your customer can easily pick the leg meat from the shell.

If served hot, arrange them on a hot platter and serve with lemon and mayonnaise or anyone of several savory sauces.
If served cold, arrange the bodies on a bed of crisp lettuce with the legs draped over the top of the bodies and covered with shaved ice. Garnish with tomato and lemon.!
Send a nut cracker and nut pick with the waiter for the customer's use.