Step 1

Steps 1-17 is for how to process a live crab

Step 2

Soak crab in enough water to cover its beak and add 1 tbsp of salt for 30 minutes. Salt water will help the crab spit out any unwanted residue (sand and other impurities)

Step 3

Rinse with water and scrub the shell with a brush

Step 4

Flip the crab on its top shell

Step 5

Use a sharp pointy knife and insert above the abdominal flap without going through the top shell (or carapace) I believe that this is the most humane way of killing the crab

Step 6

Make sure that the crab is no longer moving then pull down the abdominal flap (aka apron) and remove

Step 7

Remove the top shell by prying it open with your fingers from the back (opposite side from the eyes)

Step 8

Use kitchen shears to remove the beak area

Step 9

Use kitchen shears to remove the gills

Step 10

Use kitchen shears to cut off some of the hairs on the rim of the top shell

Step 11

Cut off the tip of each leg

Step 12

Flip the crab over and cut from the abdomen to the posterior of the crab. Make another cut to the anterior so that the crab is now cut in half

Step 13

Remove the leg with the claws and cut off the claw

Step 14

Cover these pieces in a damp cloth and hit it with the side of a cleaver or a rubber mallet to break the shell these are the parts with the hardest shell

Step 15

Take one half side of the crab, place it on your cutting board so that the legs are up. Make a cut so that 2 legs are together. Repeat for the other half

Step 16

Use a large bowl of water to clean the top shell. Gently fill it with water and pour it out making sure that the crab “mustard” aka hepatopancreas aka crab brains (in female crabs, there are roe as well) doesn’t come out

Step 17

Rinse all the other parts in running water and then let dry in the colander or pat dry with kitchen towels

Step 18

Take approximately 3 tbsp of corn starch and lightly coat all the pieces of crab

Step 19

Heat 1.5L oil in a wok or pot

Step 20

Prepare chopped chilis, green onions

Step 21

Add Thai basil leaves to the oil when the oil is at approx. 120˚C or 250˚F

Step 22

Remove Thai basil from oil when it has crisped up When you lift it up from the oil, it can keep its shape. As it cools, it will further harden

Step 23

When the oil gets to 175,C or 350˚F, add the crab to the oil

Step 24

Cook for approx. 3 minutes or until it turns to a golden color and remove from oil

Step 25

In another wok, add 3 tbsp oil, chopped salted egg yolk, ½ tsp sugar and salted egg yolk paste. Stir-fry until foamy. Cook on medium-high heat

Step 26

Add chilis and fried garlic, mix well

Step 27

Add green onions, mix well

Step 28

Add crab, mix well

Step 29

Taste test. Add salt and/or some fish sauce if you need it saltier Sometimes the salted egg yolk paste is quite salty already, depends on the brand

Step 30

Add deep-fried Thai basil and toss in the wok one last time

Step 31

Plate and serve