Rinse the crab under cold running water
Remove any bands or ties
Humanely dispatch the crab if it is alive, following safe seafood handling practices
Clean the shell and scrub off any dirt or debris
Remove the apron on the underside
Lift off the top shell
Remove the gills and internal organs
Rinse the body cavity thoroughly
Cut the crab into halves or quarters if needed
Crack the claws and legs slightly if desired
Steam, boil, bake, or grill according to your recipe
Cook until the shell turns bright red and the meat is opaque
Drain and let cool slightly before serving
Serve with melted butter, lemon, or your preferred seasoning