Chill the crab in ice or refrigerate it briefly to slow movement
Rinse the crab under cold running water
Lift the apron on the underside and remove it
Pry off the top shell
Remove and discard the gills
Remove the mouth parts and internal organs
Scrub the body and shell with a brush under cold water
Rinse out any remaining debris
Break the crab into halves or quarters if needed
Pat dry before cooking