We feel that the key is cooking them in "their"
water from the sea. being halfway dormant and being consistent in the timing of 20 minutes and immediately
dropping them in cold water. If we bring them all the way home, we have enough sea water to take care of the job.
We rarely buy crab at the supermarkets because
once you are used to catching your own, the others
taste bland. Further, if you have someone cook them at the beach, frequently yours is the 100th
crab to be cooked in the same water as many before you. Ice, ice ice....even if you are eating
them in the next 3 days, keep them iced in the refrigerator. Good eating.