Step 10: Serve
Serve with a lemon wedge, and keep a cracker (or large knife, or slab of wood and a smashing rock) available for claw access.
Pull all of the nice large chunks of meat out of the body, then break open the legs and claws. You can pick the meat out with a tool, or forgo decorum and simply slurp it out directly. There's really no way to eat crabs delicately, so don't bother trying.
From the comments:
Use kitchen shears to slice through the sides of the legs. You'll get easy access to the leg meat with less effort and mess.