Fairly simple actually.
I carry at least one full size cooler in my Volvo wagon.
A red King Crab was too big for the cooler so H Mart put it in a big styrofoam box and I put the box on the passenger seat beside me as I was in a two seater at the time.
The Goldens will fit nicely in a large cooler if the you fold the legs correctly.
H Mart will double pack in plastic folding the legs.
I do not dispatch before cooking.
Some pith the brain or even partially freeze before cooking but I have never had a complaint from a crustacean.
I have large 16 qt pots and fill about 1/4 with water, heat to boiling, reduce heat while inserting card into pot with legs folded, put on lid and increase heat until boiling is detected.
You must then decrease heat or the pot will boil over.
Cook a 6-8# Crab for about 25 min.
Remove onto large container and put in sink.
We have a Manor House Sink, so we have no problem.
If desired spray with cold water to reduce temp slightly,
Using heavy rubber gloves, twist legs and serve,
With a heavy shears, cut along the leg segments, remove Crab and eat,
The body os then further cooled, flap removed and carapace twisted off.
Remove gills and discard mouth and other innards at the head of the crab,
You are left with one large piece of Carb meat and cartilage.
Segment with you hands, You can pick now or later.
What is referred to as Crab Brains and other liquids in the shell of the crab are collected and frozen for later use.
When separating the Crab top shell from the bottom shell, hold the Crab upside down so not to lose any liquid or Crab brains.
Cooking liquid left in pot is not useable.
-Richard
BTW if you can find a smaller Jonah type crab, you can practice on that.