When I buy live crab from my local Asian grocery store, I bring a cooler with ice in the car to keep them chilled and transfer this to a cool garage at home until cooking them. However, I don’t need to add too much ice since crab season is during the colder months. ...
I'm told they're great on rice or toast, or just sucked directly out of the shell. I was apparently raised wrong, however, so will continue to use words like "icky" and rinse out all the crab guts I see. Please feel free to post recipes that will prove me wrong! Also, crab guts...