OK, I'll take a whack at the crab thing:
Assuming you catch some, keep only the males ( the ones with the skinny flap) at least the minimum size per the regs for the area (you need a crab measure to measure accurately). Here's a nice crab:
Some folks clean them before cooking
, but here's how we do it:
Boil clean salt water
in a good-sized pot. After putting crab in pot, wait until water
is back to a boil, then boil for at least 8 minutes, maybe 10. Don't over-cook!
Grab crab securely with a sizable pair of tongs, and (to stop cooking
, and to make handle-able for cleaning) rinse all over until cool enough to handle, with salt water
washdown hose. Don't drop it!
To clean, flip outward the little flap at the rear of the shell on the underside, and with thumb holding the crab's back (top) at that point, pull the back up and off the body, and discard. Rinse away the "crab butter" (soft yellowish stuff), pull off the lungs (several 2" long soft pointed appendages) and break off the mouth parts
. Make sure it's rinsed well. Here's the result:
Cracking and pulling out the succulent meat is an acquired skill, especially for the body (maybe half of the meat) - don't be discouraged if at first it takes a while.
Some like it dipped in melted butter. We generally use mayo, with some pepper sauce.