The pics below show steps to cleaning your crabs for eating, to avoid the odor that you get when you cook them whole/alive like lobsters.

Pin the crab down by one side, or by the front edge, holding the claws in place.
Grab the hind leg/paddle fin at the joint at the edge of the crab's back.
Grasp the shell point with your other hand, pushing down on the leg joint as you pull firmly up and away with the shell point.

You can clearly see the crab's gills.
Use a knife to scrape the gills off.
Next, grasp the mouth pieces and twist them off.

Use the tip of your knife to pull loose the crown piece on the bottom of the crab.
Grab the crown piece and twist it off.
Use a hose at close range to wash the guts right out of the crab. Easiest to hold the crab in one hand while doing this.

Here is your nicely cleaned crab, ready to steam or chill.
Chilling is the way to go if you are going to use the Crabmaster to remove the meat from your crab for crabcakes, etc.
ChillRaw crabs at least ten hours prior to using the CrabMaster. Cut in half, remove claws, and roll the meat easily out of the crab!

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It seperates the meat from the shell in minutes, saving you hours of picking meat out by hand!

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