Instructions: Pour about 12 quarts water into a 16- to 20-quart pan. Cover and bring to a boil over high heat, about 45 minutes. Grasp each crab from the back, between the legs, and plunge it headfirst into water. Use tongs to immerse crabs completely. Cover pan, reduce heat, and simmer 15 minutes.

Drain crabs and let stand until cool enough to handle, about 15 minutes.

To clean and crack each crab, pull off the triangular flap from the belly side. Pull body away from back shell. Pour juices from back into a bowl; also scoop the soft white crab fat and yellow butter from shell into bowl. Discard stomach sack.

Pull off and discard red membrane and soft gills from body, and scoop yellow crab butter into bowl. Pull off bony mouth paddles and add to shells. Separately cover and chill crab butter mixture and all shells.

Rinse crab bodies under cool running water. With a nutcracker or mallet, crack the shell of each leg and claw section, hitting on the narrow edges. With a knife, cut bodies into quarters.

Serve crabs warm or cool, plain or with Deviled Garlic Butter for dipping. Use the leg tips to extract meat from shells. Save shells for "Crab Broth" (see recipe); cover and chill.

This recipe yields 4 servings.

Comments: Buy live crabs on the day youll be cooking them, and keep in the refrigerator, loosely wrapped, until ready to add to boiling water. If you dont have a pan large enough, cook crabs in sequence. If any crab meat remains after the first meal, reserve for "Asian Asparagus And Crab Soup" (see recipe).

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