Very cool. Every time I've done them we boiled them until they changed color in a big stock pot on a turkey fryer burner. Pulled them out and ripped the lids off, top of the shells, then scraped the lungs and innards out with a finger and snapped the bottom half with the legs on it in half before either eating or freezing. Usually eating
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Good buddy of mine used to sell them both live and in cooked clusters and I can honestly say I've had the privilege of eating crabs until I was sick of them. We finally stopped when he got the gout!
