How to prepare crab

2	brown crabs
1/2	Granny Smith apple
1 tablespoon	mayonnaise
1/4	lime

I use some beautiful brown crabs. My favorite! We start with the less pleasant part, killing the crabs. By cutting the head in half it’s killed fast and in the most humane possible way. Then remove the legs and claws and be sure to keep the head, we use this to make a broth. Now season a pan of boiling water with a generous amount of salt. The claws are boiled for 5 minutes. Small ones for 4 minutes, medium for 5 and big for 6 minutes. Once cooked directly cool them down in ice water. The legs are cooked for 2 minutes. Cool these down in ice water as well. After 5 minutes take them out of the water and separate both the legs and the claws. Then take the legs and cut the end to which the leg was attached to the body off. Keep all the trimmings for the broth. Now use a pair of tweezers to press the meat out of the legs. You can also do this with the back of a spoon. Then take the claws and break the finger of the claw. Once that’s done use the back of a knife or cleaver to break the shell. Try to break it in one hit to prevent too much shell from mixing with the meat. Now take the meat out of the shell and be sure to remove the swords as well. A claw has a big one and a small one, this is the big one. Then use the back of a spoon to remove the meat from the knees. Once you have removed all the meat transfer it on a cold tray and use your fingers to check the meat for any shell pieces and swords. Then transfer it into a bowl and keep it in your fridge. After that peel a granny smith apple and cut half in thin slices. Cut those thin slices in a julienne and then in small cubes also known as brunoise. Add the apple to the crab salad and season it with a tablespoon of mayonnaise and the zest from a quarter of a lime. Then cut the zested part of the lime and juice it. Also add some salt and give it a good mix. Once the seasoning is good cover it and keep it in your fridge for later.