Old Bay seasoning is known to make people very thirsty. Be careful that you don't prick your fingers, crab shells are very pointy and sharp and can cut or prick your hands. Separate the top part from the bottom part. Remember that you are working with the whole crab and that you will need to get around some of the stuff you wouldn't if you just bought a can of crab meat. Scrape down to the white or clear colored shell is exposed, this is where the majority of crab's meat is located.
Some tidy pickers use the top part of the shell to hold all of the unwanted insides.
This is a hard step if you are not use to picking crabs but the rewards afterwards are delicious. Next, to expose the meat inside the now cleaned crab, break it in half or use a knife to get a clean cut down the middle. You should be cutting from the front to back or at least in that direction. You do not want to cut the crab from left to right at this point. From here you can either pick out the meat with a fork or knife or you can quarter your pieces again with your knife.