Crab Meat 



Crabs selected for picking are butchered by removing the 

 carapace or back shell, the viscera, and the gills (fig. 5). 



Figure 5 



Plant scene, showing 

 the three stages in 

 butchering of crabs. 



If the crabs are thoroughly 

 bled and cleaned, there is 

 less chance that blood resi- 

 dues will cause undesirable 

 color changes in the flesh 

 during the cooking. The 

 crabs are next broken into 

 two sections which are 

 carried on a conveyor belt 

 through a cooking chamber 

 containing water at 210° to 

 212° F., or steam at 212° 

 to 220° F. (fig. 6). 



^ 



i 

 / 



Figure 6 - A steam-heated cooking chamber. 



