The crab I trapped overnight at Cornet Bay tap-scratched the inside of the blue bucket. That the foursome was a winter season record for me was great, but I dreaded what I needed to do next: kill ’em.
The Washington State Department of Fish and Wildlife (WDFW) site’s section on Cleaning and Preparing Crab suggests either cooking (read “boiling alive”) then cleaning, or the reverse. Removing a crab’s shell while he’s still kicking (read “skinning alive”) seems cruel.
It also says, “If handling live crabs proves to be a problem when removing the back, the crab can be killed quickly by a blow to the abdomen.”
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