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To Prepare: Plunge live crab into boiling salted water. Use 60 ml salt for each litre of water. Cover and simmer 15-20 minutes. Pull off top shell; remove gills; turn crab onto back; break off mouth parts, tail, and scrape out yellow fat and viscera. Rinse with cold water. Break body shell in two; pick or shake out body meat. Twist off and crack legs and claws; shake out meat. Rinse meat in salted water; drain. Serve as desired. Save shells for serving pieces: dry and scrub with a brush; store in plastic bag.