Button your belly with your left thumb nail and squeeze the shell over there.

The right thumb and four fingers buckle the shell in the middle of the calf.

Buckle your belly and squeeze your thumb over there, and the whole shell and meat will be separated.

Get rid of the gills on the meat, and throw away the half-small pieces of meat that are squeezed there.

Grab the crab tongs and pull them inward or outward, vertically, so that if the crab is fresh, the tongs will pull out a big piece of meat, and so will the small claws.