When cooking crab the number one rule is that the crabs must be kept alive and lively until the moment of cooking. They absolutely must be alive, if not, they are of no use to anyone.

Crabs may be either steamed or boiled. Boiling is the preferred method as the crabs may be observed while cooking, for the minute they turn red they are done.

To boil crabs the water must be boiling before putting the crabs into the pot. Use lightly salted water, sea water is preferred. Boil the crabs for 20 minutes, they should have turned red. Plunge them into cold water just long enough to keep them from cooking longer.

If you are planning to serve the crabs as a cold dish in the shell, ice it immediately and place in the refrigerator until very cold. Then follow the procedure for cracked crab, below, for best results clean the crab after chilling completely.

Hot crab in a shell is a delicious treat. If planning to serve the crab in this manner, clean the crab while still hot, crack it according to the directions for "cracked crab" below and serve immediately.

If you are planning to pick the meat for salads or casserole dishes, clean and pick the crab after it is chilled and skip the directions for "cracked crab" and follow the procedures for "picked legs and meat."