Crab Class, Mondays thru January, in Seattle, Washington

Through the end of January, I teach a crab class every Monday evening at Taylor Shellfish's new store in Seattle which includes a nifty new Dungeness crab cracking technique I developed. We cook, clean, crack and then enjoy a crab feed with our work. The last class got into a lively discussion on cooking crab. There were several strong opinions.

Clean before cooking? How long do you boil? Does anyone steam? I've always cooked 10 min per pound timed after whole crab and water come to a boil.

I've found it better to overcook than undercook which causes insides to turn black. I would love to hear about your approach and experience,