A trail of green goo in the body cavity. Oh no, is it spoiled? Is it a pesto sauce? No, it's called tomalley—and many New Englanders actually consider it a delicacy. Tomalley may look slightly ...
Pour off any liquid in the back shell, making sure you're not discarding any of the flavourful crab butter (also known as the tomalley - it's orange or khaki green in colour) or the reddish ...
Keep the creamy green-grey liver (the 'tomalley'), which has an excellent flavour. The shell is too hard to eat but can be reserved and used to make fish stock, or as the base for a soup ...