In the old days Louisiana crabs were shipped to Marilyn in wooden crates with wet moss (from oak trees) layered between the crabs. (Just like live shrimp were put in wooden nail kegs with damp cypress saw-dust between them - they would stay live all day long on a fishing trip)
I would put all my crabs caught in our shrimp trawl in onion sacks & set them aside in the shade in the boat. Every hour or so I would pick up the sake and sink it in the salt water on the side of the boat for a minute or so. When we got home, the crabs were all alive, madder than hell, but alive. In an ice chest (not in the water) is OK but not necessary. When a crab dies it secretes an enzyme that breakes down the meat and aids in the decomposition. That is what makes it musshy not over cooking. I all ways boil (or steam) my crabs 20 minutes and they are firm & great.
Captain Lvallee
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