Dungeness crabs have more meat in proportion to their body weight than any other hard-shell crabs - and they're easy to eat, too. You can clean and crack crabs before or after cooking, but be sure to cook hard-shell blue crabs before cracking.

The meat of king crabs is mostly in their legs; they're often pre-cooked and sold frozen. For the easiest feast of crab you can have, just thaw them and heat them up. You can also use the thawed crab meat in recipes: see the related eHows for some examples.