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Crab, to Choose

Choose a crab of the medium size (neither very large nor very small), and heavy; the light crabs are watery. The male crab is the best for the table, and may be distinguished by possessing larger claws. When selecting a crab which has been cooked it should be held by its claws and well shaken from side to side. Should it be found to rattle, as if it contained water, the crab is of inferior quality. The preference should be given to those that have a rough shell and claws. The joints of the claws should be stiff, the shell a bright red, and the eyes bright and firm.