1) After freezing the live crab in the refrigerator for 5- 10 minutes, it moves slowly, which is convenient for handling. Usually, the crab pliers are tied with rubber bands. If they are not, grab them from behind as shown below, so that they will not be caught by the pliers. Put the crab on the chopping board.

2) As shown in the figure, grab the crab legs with one hand and lift the crab top shell with the other.

3) Then turn the crab over and remove the hard shell from the abdomen.

4) Take out the mouth and stomach, and the stomach is next to the mouth. Then remove the egg bag and the green viscera. I suggest keeping these two parts first.

If it is the first time for you to handle crabs, you can also discard all these internal organs.

5) There will also be green viscera residue in the lifted crab shell, so wash it carefully.

6) These are gills on both sides. You can't eat them. You need to cut them off and discard them.

7) Wash the inside and outside again with running water. The hardest part is over, and the rest is much easier.

8) Cut the top crab shell in half, and be careful not to cut your hand.

9) Cut the crab in half from the middle, and then put the crab pieces into the filter to drain the water.

10) Cut off the crab legs with a sturdy meat cleaver. If it is strong enough, you can also break it off directly by hand. Put the crab legs on the chopping board and crack them with the back of a knife, which is convenient for eating. Of course, you can also use your crab-eating tools when you eat without filming.