Boiled Hard-Shell Crab
Wash and scrub live hard-shell blue crabs.
Bring enough salted water to boiling in a large kettle to completely cover the crabs.
Plunge live crabs into the water.
Cover and return to boiling.
Reduce heat and simmer 15 minutes.
When cool enough to handle, remove the meat in the same way as for the Dungeness crab, except after the spongy parts are discarded, remove the semitransparent membrane covering the meat in the body.
Also discard the small appendages since these will contain little, if any, meat.
The large claws, however, will contain some meat.
Remove meat with fingers, nutpick, small fork, or knife.
Allow about 3 to 4 blue crabs for each serving.