Splitting the Norwegian Crab

Splitting the Norwegian Crab

Fresh whole crab is in season between September and November. We will show you here how to find the most delicious parts of the crab.

  1. Splitting the crab

    Splitting the crab

    First, remove the tail and twist to remove the claws and legs. Open the crab by pressing up at the front until the carapace comes loose from the shield.

  2. Removing the gills

    Removing the gills

    Remove the gills from the carapace, including the ones in the back shield.

  3. Splitting the carapace, method 1

    Splitting the carapace, method 1

    Place the carapace flat side up and cut it diagonally down towards the middle as shown in the illustration.This reveals the crab meat and allows it to be removed easily.

  4. Splitting the carapace, method 2

    Splitting the carapace, method 2

    Place the carapace flat side down and divide it down the middle.

  5. The pyloric stomach

    The pyloric stomach

    The pyloric stomach is the crab' stomach and must be removed. Turn the crabshell and push out "the pyloric stomach", which is situated behind the eyes like a bag. Push down until you hear a little click - this means it has come free. The pyloric stomach can now easily be taken out and discarded.