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How to deal with a live crab or lobster.

How to deal with a live crab or lobster For the uninitiated, a live lobster or crab can be intimidating. Here we show you how to handle these critters, and how to extract every wonderful sweet morsel from them (see recipes on page 118).

You find these shellfish in tanks or refrigerated at fish markets and some supermarkets. They must be alive when bought; make sure they can move. At home, keep them up to 12 hours in the refrigerator, covered with a damp cloth. Check occasionally; cook at once if they won't move.

Crab have pincers; so do lobster, though theirs are generally banded. See below for how to hold live crab and lobsters. To cook, plunge headfirst into boiling water to kill them instantly.

Crab meat is in the legs and body cavity. In lobsters, most meat is in the tail and large claws. If you like, you can also suck the meat from the slender lobster legs.
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Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Date:Mar 1, 1988
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