Bay Area Crabs

I've been out crabbing on San Francisco Bay. When the weather's nice, with the Golden Gate bridge soaring overhead, it can be very peasant indeed! But what to do with those crabs?

First, a disclaimer: Dungeness crabs are illegal to catch inside the bay, so I get these from Pacifica, some distance to the south. Inside the bay, however, you can catch anything else - red crab and rock crab, mainly. I've also caught a kelp crab or two, but as these are trapped by mistaking your line for a kelp frond, (their food), they're very rare catches. I also dont know how legal they are as the rule is 4" wide - and kelp crabs, even mature, dont get this big - their size is all in the arms. I do know they are somewhat legal to catch though, as sport divers take them.

The main differences between the crabs, cooking wise, is that Dungeness crabs are more easily cleaned - the membranes are softer, and the chunks of meat bigger - and they are sweeter. Red crabs are almost as sweet, but have a more meaty flavor (I cant think of a better description, sorry). Rock crabs can be good on a good day, but sometimes I find them either bitter, salty or muddy. With both Rock and Red crabs, the best meat is in the main claws; but patience will yield as much from the body.

Kelp crab, if you can get it, is excellent - even better than Dungeness, probably because of its vegetarian diet. The portions are small, apart from the claws, but its somewhat easy to pick out of the body, with large chunks of sweet meat at the base of the legs.