How to clean a crab
1. Remove the tail flap (apron) from the crab.
2. Twist off the legs and claws.
3. Open the crab by pressing the body out of the shell with your thumbs, as shown in the picture.
4. Remove the edges on the underside of the crab shell.
5. Use a spoon to take the meat and roe out of the shell. With a knife, carefully scrape away the excess protein (white) left from boiling the crab.
6. Use your thumb to press down on the Pope (paven in Norwegian), which is like a sac behind the eyes. When you hear a small click, it is loose and can be removed. The Pope is the stomach sac and should not be used.
7. Remove the gills, also called dead man's fingers, from the body. Use a sharp knife, for example a paring knife, to get the crab meat out of the body.
8. Cut the crab body into three by slicing diagonally in towards the middle from each side. The crab meat is then easy to take out using a knife or similar.
9. Use a pair of cutting pliers to cut the joint closest to the claw. Use a shellfish fork or a paring knife to pick out the meat.
10. Then use a spoon to crack the claw to get the meat out.
12. Use a hammer, rubber or metal, to crack the legs.
