Quality crab is easy to recognize. Fresh cooked crab smells fresh, with no hint of ammonia odor. The freshest crabs are alive and frisky. Ask how long they have been in the tank, and choose crabs that have been there less than a week. Discard any crab that dies before you can cook it. Fresh cooked crab has a bright red shell. Any exposed meat should be white and moist, not dried out or yellow.

Put live crab in a bowl, cover with wet paper towels, and keep in the refrigerator for no more than 12 hours. Fresh cooked crab is best eaten the same day you buy it but will keep safely in the refrigerator for up to two days.

Keep pasteurized crabmeat in the refrigerator for up to six months but not for longer than four days after opening the package. To freeze crabmeat, wrap it carefully in freezer paper or plastic and over-wrap with a plastic bag. Store for up to two months. 

To thaw, place the crab in the refrigerator overnight.

To thaw more quickly, wrap crab in waterproof plastic and place in a sink with cool running water, allowing about 30 minutes per pound (454 grams). For fastest thawing, use the defrost cycle of your microwave. Place crab in a shallow microwave-safe bowl, defrost three to five minutes per half pound (227g), then allow to stand for three minutes. 

Availability Live crabs are available seasonally; frozen crab can be bought year-round.

Preparation, uses, and tips 

To clean hard-shell crab, break off the belly flap on the underside of the shell. Pull shell off the back, starting from the rear. Remove gills from the body. Twist claws and legs off body. Crack the shell using a heavy nutcracker or small hammer. Cut body into halves. Pick out crabmeat using a metal pick, small fork, or the pointed tip at the end of the crab’s leg. Use crabmeat in casseroles, crab cakes, soups, salads, and other dishes, or enjoy cooked crabmeat with cocktail sauce.

To clean soft-shell crab, first cut off the face, using scissors. Lift the top shell and pull off and discard the gills. Pull off belly flap. 

To boil live crab

Fill a large pan with 5 quarts (about 5 liters) of water and bring to a rapid boil. One at a time, plunge the crab headfirst into the boiling water. Reduce heat and simmer 5 to 10 minutes for small crabs, 15 to 20 minutes for large crabs. Immerse crabs in cold water for a few seconds when done so they don’t overcook. 

Pan-frying soft-shell crab

Rinse prepared or thawed frozen crab in cold water. Dredge in flour or cornmeal and seasonings and shake off any excess. Heat oil or butter in frying pan until hot. Add crab and brown on each side for four to five minutes, turning once. 

Broiling crab legs

Thaw frozen crab legs. Cut each leg shell down both sides with a sharp knife. Remove top of shell, leaving meat in the bottom. Place bottom shells in a shallow baking pan and brush with butter or oil, seasonings, and lemon juice. Place under broiler for four to five minutes, just until heated through. 

Baking crab legs 

Place whole cracked legs in a shallow baking pan. Brush with butter or oil, seasonings, and lemon juice. Bake at 350°F (180°C) for about eight minutes. 

Microwaving crab legs 

Wrap whole or split crab legs in a damp paper towel and cook on high for about two minutes.