Place the crab on a flat slab or stump with the crab cover facing down, press the mouth of the knife against the seam at the bottom of the crab, hold the handle of the knife with your right hand, and gently tap the back of the knife with your left hand to chop the knife into the crab body, but don't chop it into the cover so that the crab is cut in half and then it is dead. At this time, the left hand grabbed the crab's pincers and claws, the right hand with the tip of the knife pressed the edge of the crab shell, gently lifted upward, half of the crab will be raised. Then use the tip of the knife to scrape the fins on both sides of the meat, scrape out the dirt in the crab meat, remove the stomach in the lid, chop off the tip of the crab claw, can be used.

If the whole process, you can use a brush in the water to clean the live crab, in the water to let it spit bubbles, can be placed in a cage drawer on the pressure of the weight of the steam.

If you want to make crabmeat, you can let the steamed crab cool down, then chop off the crab feet and break the shells to get the meat. Then use a knife in the claw and meat of the bone joints half of the claw crab meat, meat side of the knife cut out claw meat, it will stand up from the middle of the cut into two sections, with a small bamboo stick along the bone seam will be picking out the meat. Finally, cut off the claw joints and use a round wooden stick to press out the meat from the claws. In this way, all the edible parts of a crab are taken out and can be further processed.