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The ShellShucker stone crab and lobster claw cracker sits sturdy on the counter allowing you to apply broad, even pressure to split the shell with ease, leaving the mouth watering stone crab and lobster meat in tact with no shard debris. It's as simple as 1, 2, 3. Crack the stone crab claw and each knuckle under the cracker bar and shells are.
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Step 2: Crack the Shells. Take your crab cracker or nutcracker and carefully crack the shell of the crab legs. Apply gentle pressure to crack the shell without shattering it to ensure you don't lose any delicious meat. Start at the thickest part of the leg and work your way down the section.
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Follow these steps to crack open king crab legs like a pro: Hold the leg firmly with one hand, and locate the joint where the leg connects to the body. Use the kitchen shears or scissors to carefully cut through the shell along the joint. Gently twist and pull the leg apart at the joint, separating it from the body.
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Make sure to scroll down to the printable recipe card. Combine the wet ingredients. Whisk the egg yolk, mayonnaise, and the seasoning ingredients in a bowl. Fold in the binder and crab meat. Form the mixture into patties. Chill the raw crab cakes. Pan-fry the patties until golden brown. Serve.
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Fill a large pot with an inch or two of water and place your steam basket on top. Add salt to your water. Some people like to add bay leaves, lemon wedges and other ingredients to add flavor. Bring the water in the pot to a boil, then add the crab legs to the steam basket. Steam for 4 to 5 minutes until heated through.
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Step 3: Separate the Joints. Choose your first leg and pull it apart at the joints or "knuckles" of the leg. The larger section that was closest to the body of the crab is called the merus, and that's where the bulk of the meat is in each crab leg. When you separate the merus from the tips of the leg, expect to also have some cartilage.
