Inspect crabmeat and remove any small bits of shell or bone.
After cleaning, a five-ounce crab yields 1 1/2 ounces of crabmeat.
Sherry, Madeira and port are types of fortified wines. Brandy or another spirit is added to wine; this “fortifies” or boosts the alcohol content and enriches the flavor. For best flavor, use regular dry sherry, not cooking sherry.