Here’s the surprising fact: crab meat is naturally sweet because it contains high levels of glycine and other amino acids. That’s why you don’t need a lot of seasoning. Also, those little red “joints” you snap off? They’re technically legs, too. Don’t waste them. They’re full of tiny, delicious meat that feels like a bonus prize.
To serve, crack the shells with a nutcracker, the back of a heavy knife, or—if you’re feeling feral—a pair of pliers. Dip the meat in melted butter. Repeat until you forget you have other food groups. The whole process, from freezer to face, takes about 45 minutes.
