Then, pull one side of the claw out in order to separate the cartilage. Again, gently crack the surface of the shell, but don’t puncture all the way through the meat. And remember that claw that you set aside earlier? Now’s the time to use the claw cracker. While the merus is the prize meat of each leg, don’t forget to crack open the tips - there’s a little meat in there too! Use the lobster fork to really dig in there if you can’t quite get it all out. If you push your thumbs in too hard, you’ll puncture the meat.Ĭarefully, remove each side of the shell until you can pull out the center meat.
You want to just lightly crack each side so you can then gently peel back the shell. Take both thumbs and push down on the middle of the merus, but don’t crack it through all the way. When you separate the merus from the tips of the leg, expect to also have some cartilage come out. The larger section that was closest to the body of the crab is called the merus, and that’s where the bulk of the meat is in each crab leg. Don’t worry - we’ll get to it later.Ĭhoose your first leg and pull it apart at the joints or “knuckles” of the leg. If not separated already, pull your legs apart from the cluster and set aside the claw. While you’ll primarily need just a claw cracker, a tiny lobster fork might also come in handy. That’s why today, we’re sharing the step-by-step process to crack open your crab legs like an expert. If you go at it with a claw cracker and don’t have a strategy, you aren’t likely to achieve this expert technique. Removing the meat from your crab leg in one whole piece requires some finesse. Of course, achieving this perfect bite is easier said than done. However, we’d be lying if we said there wasn’t something extremely satisfying about cracking open a crab leg and slowly removing the meat all in one large, juicy piece.
We think crab meat is delicious no matter how you eat it: in small pieces, in large pieces, in a crab cake, in a soup, in a dip - you name it, we’re here for it.
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