Male crabs, when trapped in pots often lose legs and claws from fighting. 

 Care must be used in the handling of the crabs to avoid injury, because 

 they are especially quick with their claws. 



Depending on the climate, crabs will remain alive from 2 to 8 

 hours after being removed from the water. Dead crabs are not acceptable 

 at any processing plant. Upon arrival at the plant, if the processing does 

 not begin at once, the crabs are placed in holding tanks (fig. 4). 



Figure 4 - Floating holding tanks moored near the 

 shore plant. 



Whole Crabs 



Crabs selected for the fresh-market trade are boiled in a brine 

 solution (3 percent salt by weight) from 15 to 20 minutes, depending on the 

 size of the crabs. After cooking, they are chilled in fresh cold water, and 

 the shell is brushed to remove any particles that may cling to the outer shell, 

 thus giving a more attractive appearance. The whole crabs are then ready 

 for the market. 



