If the body is 2.5 to 3” across (not the whole crab), these are used regularly in India (and Asia generally, I’d guess) for everyday crab curry (medium and big crabs are much more expensive, reserved for special occasions or bought up by seafood restaurants). For eg the frozen crabs at H-mart are this size.
The “stomach” can have a good amount of meat (lump), as do the larger claws.
The little skinny claws can be ground up into the curry to thicken it, or be used for stock like the other link posted).
Here’s a representative recipe, but you could use any simple coconut curry prep. Any of the curry recipes here would be good with crab too.
