Wash and scrub live Dungeness crabs.
In large kettle bring to boiling enough salted water to completely cover crabs.
(Use 1 tablespoon salt per quart of water.) Plunge crabs into water.
Cover; bring to boiling.
Reduce heat; simmer, allowing 8 minutes per pound.
Drain.
When cool enough to handle, remove meat as follows: Pull off top shell.
Remove all the spongy parts —gills, stomach, and intestines.
Rinse.
Remove small apron-shaped piece on bottom of crab and the projecting mouth parts opposite this piece.
Break body in half.
Break off legs and claws; break legs into segments.
Crack claws and legs.
Remove meat from claws, legs, and body with a knife or small fork.
Remove all cartilage from meat.
Serve hot or cold with melted butter or use in recipes calling for cooked crab.
Allow 1/2 crab per serving.