This recipe was developed by a neighbor of ours who would let us go crabbing of his dock every summer when we were kids. We could catch enough for a big low country crab boil. We couldn't eat them all, so this was always a leftover treat!
*Boiled crabs can be leftover and frozen in the body shell. The legs are pulled off first, and then the body is cleaned from the guts (yellow body fat) and "deadman" is what we called it. The deadman is the poisonous tentacles attached to the sides of the inner shell. They should be discarded and not eaten. After the shell body is clean, the body can be frozen.
After freezing, take the crabs and lay them on a cookie sheet with the open side up. Put a pat of butter and shake a sprinkle of Lawry's Seasoning Salt on the butter. Heat them in a medium oven to melt the butter and warm up the crab. It should take about 15 to 20 minutes, no more, because you're really re-heating the crab.
The butter and seasoning salt infuses into the crabmeat and tastes delicious. Just crack the shells and enjoy!