For many sea food lovers they cook lobsters and crabs at home and make fundamental mistakes. Essentially technique prevails, and when it comes to crabs, you must kill them without the torture of being scalded by hot water.
In order to do it right, and preserve the nature of the crab and the crab’s miso, the interior of the shell and the savory guts, it’s a slow death by water.
Yes by water and so how do you kill a sea-shelled swimmer that lives underwater with water? The answer is: it takes 30 minutes and you use, fresh water, cold water purified, and not ordinary tap water and the crabs slowly extinguish.