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Crab should smell fresh, with no hint of ammonia. Live crabs should be frisky.
Refrigerate live crabs in a bowl covered with wet paper towel for no more than 12 hours. Freshly cooked crab can be refrigerated for up to two days.
Bring 5 quarts (4.7 L) of water to a rapid boil and add each crab headfirst. Reduce heat and simmer 10 to 20 minutes. Immerse crabs in cold water for a few seconds when done so they don’t overcook.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.