Although "live" crabs are still safe 10-12 hours or so after they die, according to Anthony D'Angelo, you ideally want a crab that is still moving for the best flavor.

Scientists called for humane ways to handle crabs, lobsters, and other shellfish in the kitchen after showing for the first time that crustaceans indeed feel pain. Boiling lobsters and crabs alive ...

Add white wine to skillet, and cook, stirring and scraping all bits off bottom, until reduced by half, about 5 minutes. Add cream to skillet; cook until slightly thickened, about 5 minutes.