Stir fry SAuce:
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon grated palm sugar or soft brown sugar
2 kg (4 lb 8 oz) blue swimmer crabs
1-2 tablespoons peanut oil
150 g (5 1/2 oz) butter
2 tablespoons finely chopped garlic
1 tablespoons finely chopped ginger
1 small red chilli, seeded and finely chopped
1 1/2 tablespoons ground black pepper
1 Spring onion, green part only, thinly sliced on the diagonal

Method:
Mix the ingredients for the sauce in a small bowl of jug and set aside.

Wash the crabs well with a stiff brush. Pull back the apron and remove the top shell from each crab (it should come off easily).

Remove the intestine and the grey feathery fills. Using a large sharp knife, cut the crab lengways through the centre of the body to form two halves with the legs attached.

Cut each half in half again, crossways. Crack the thicker part of the legs with the back of a heavy knife or crab crackers.

Heat a wok over high heat, add a little oil and swirl to coat. Add the crab in a few batches. stir frying over very high heat for 4 minutes each batch, or until the shells turn bright orange, adding more oil if needed.

Remove from the wok. Reduce the heat to medium high, Add the butter, garlic, ginger, chilli and pepper and stir-fry for 30 minutes, then add the stir-fry sauce and simmer for 1 minute, or until glossy.

Return the crab to the wok, cover, stirring every minute for 4 minutes, or until cooked.

Sprinkle with the spring onion and serve with rice. Provide bowls of warm water with lemon slices for rinsing sticky fingers.

Singapore Pepper Crab Recipe