Before starting, you need to make sure to clean and rinse your crabs well. If you can, get your fish supplier to do the heavy cleaning for you, so you don’t get your hands dirty.
As for the preparation, start by removing the crab’s gills and bottom flap, then detach the head. Next, you’ll need to remove the guts. You can leave some of the crab meat lining inside to give the plate a little extra flavour.
Using a crab knife, cut the crab into four or six pieces. You can detach the claws or keep them, but use the knife to crack them open in all cases. This allows the sauce to reach all parts of the crab when cooking it.
Lastly, place the crab pieces, claws, and head together in a bowl and set aside.