After you've done all this, you finish a crab by cracking the hard-shelled claws and knuckles -- my mother likes the knuckle meat the best, and it is of exceptional flavor.
Remember to use only what pressure you need to crack the claw: Gently increase pressure until the claw is cracked, then pick away the shell and extract the meat. If you crush it too forcefully, you will mash the meat and bits of shell will get into it. You'll get the trick soon enough.
All this sounds like a lot of work, and it is. But once you get the hang of it, you can pick a crab in just a few minutes.