For a cooked crab:
Thoroughly wash crab. Break off the legs and snip them with kitchen scissors to crack the shell in places to make it easier to get to the meat.
Break the body, the carapace, away from the large top shell. Wash and remove the gills and innards, then break into smaller pieces. Wash the big shell, removing everything remaining.
Arrange on plate in the shape of the whole crab, putting the small pieces under the large shell. Garnish with lemon wedges, parsley and an assortment of fresh vegetables. Serve with cocktail sauce or ranch dressing.
Combine 1/2 cup ketchup, 1 tablespoon jarred horseradish, 1 tablespoon lemon juice, and 1 teaspoon sriracha hot chili sauce. Mix well, taste, and adjust seasonings.