One time on Usenet, "Kent" > said:

> Have any of you on the West Coast Dungeness Crab territory ever tried
> grilling live crab??

Ye gads, no! I'd be too worried that I'd ruin the crab.

> Now and then one hears about this. I was recently reading the California
> Seafood Cookbook which details the following. You freeze the crab enough to
> kill it, or at least anesthetize it. Then you take off the thick outer
> shell, and clean the inside,
> just as you do a steamed crab. Cut the remaining body and claw into
> "drumstick like pieces" and cook these on a grill.
> Has anyone tried this or any other technique? I have heard about cooking
> live crab in a wok. I know this is tough to address, butchering a live fish,
> or anything live. I have a enough stress steaming a live crab.
> Thanks for any thoughts and/or advice.

Sorry Kent, my advice it so just throw them live into a big pot of
boiling water. That's how I used to cook them as a young 'un, after
spending the day on the beach. Of course, I was much more heartless
at that age. Now I'm soft and lazy, and get them at the seafood market
already cooked...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~