Crab dissection - 3

Showing taking apart the crab body. Then you can grab and pull off the rest of the underside. The yellowish goo in the corners of the carapace is the "Tomally", aka "crab butter", aka hepatopancreas. Tasty stuff.

 

Discard the long triangular lungs. Keep or discard the tomalley (it's very rich, can be used to make sauce). Discard the other vicera. Underneath the lungs are a bunch of thin-walled compartments that contain pure white meat. Pick that meat out and eat it. Pick the meat out of the legs and eat that too.

Done