To clean a crab, steam it and allow it to cool before washing it. Remove the inedible parts, and section the legs. Crab legs are delicious when served with a garlic-butter sauce.
Boil about 2 inches of water in a wide pot, and steam the crab in a steamer basket for 15 to 20 minutes. Remove the crab from the steamer, and allow it to cool. Working over the sink, grasp the legs in one hand, and pull off the top of the shell with the other hand. Rinse the yellow liquid from the body of the crab, and remove the lungs, located at the base of the legs. Remove the mandibles from between the front claws, and pull off the cream-colored apron by pulling down on the top of the triangle. Cut the body in half, and use a knife to section the legs, leaving a part of the body attached to each.
To prepare garlic-butter-baked crab legs, melt 1/2 cup of butter in a small saucepan, add 5 minced garlic cloves, sauté lightly, and squeeze in the juice from 1/2 each of a lime and a lemon. Whisk in 1/8 of a cup of olive oil. While the oven is preheating to 375 degrees, reduce the heat of the mixture to low. Brush the legs with the garlic-butter mixture, place on a baking sheet, and pour the remaining liquid over the legs. Bake for 25 minutes, and brush the liquid over the crab legs every five minutes.