just bought a live crab this weekend - steamed it for a crab salad that was delicious. the early season crabmeat is very sweet and the crabs are large. after picking the meat - yield of 12-13 oz of meat from a 2.5- 2.75lb crab, there was a nice portion of crab tomalley / roe - maybe 4-5 oz. what to do? made a savory egg custard that was very yummy.....cracked two eggs into an oiled shallow pasta bowl and beat them - added the crab schmoo and topped it off with a bit of chicken stock ( a few ounces ) seasoned with S&P, touch of sesame oil, squeeze of lemon and a touch of soy.....steamed gently until just set.... a shower of scallion & cilantro to finish along with some very hot oil/oyster sauce adornment.