Picked Legs and Meat:

Follow "To Clean Crab" instructions then:

Snap the legs from the bodies with your hands and fingers

With an oyster knife, pick the meat from the body as carefully as you can because
you want the meat in as large chunks as possible.

Very carefully crack the leg shells with a wooden mallet, peel the shell from the meat so as to leave the legs as intact as possible.

Carefully pick any she1l.l fragments from the meat and legs because you do not want to wash the legs and meat, as you would lose much of the crab's flavor.

Cover the meat and legs well and keep very cold until time to use.