Here's a local custom most of us never think of. While pulling into dock, one of the most important aspects of sailing is pumping out the bilge! Even if you're saililng with a bunch of guys none too shy about filling up the Bay when nature calls, the bilge takes on a pretty nasty load while sailing. One of the first jobs while at dock is fuelinig and pumping. The good news is that you get some great help from the dockhands.
As told by The Crab Claw to a Northener like me:
Step 1: With thumb or knife point, pry off apron flap on the underside and discard it.
Step 2: With thumb or knife point, lift off top shell and discard it. Break off toothed claws and set aside for eather later.
Step 3: With the body of the crab exposed, remove the face area, scrape off the gills and the fat, the yellowish mustard like substance in the center. The fat can be eaten, but the gills should not.
Step 4: Hold crab at each side and break apart at center. discard appendages.
Step 5: Meat under membrane cover in each half of crab can be exposed by removing this cover with knife OR you may slice lengthwise through the center of each half without removing the membrane. Each method will expose large succulent chunks of meat which may be removed with fingers or knife. Crack large claws with mallet or knife handle to expose meat within.
Messy, but fun and delicious!