Ensure you clean out the inside of the crab and remove the gills, lungs, and digestive organs.
Take your knife and lay it with the sharp side down on the middle of the red side of the claw. Use the crab mallet to gently hit the knife until it is halfway through the claw. Lastly, swivel the knife to the side. The claw will open and make it much easier to grab the crabmeat. Once you have snapped the shell open, eat the meat. Make sure you avoid the cartilage.
