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1
Clean crabs if necessary: remove the eyes, then turn the crab on its back and remove apron.
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2
Turn over again, lift up flaps at each end, and pull out spongy gill tissue.
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3
Pat dry and refrigerate until ready to grill.
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4
Place minced shallots in saucepan with lemon juice and white Port, and reduce over medium heat until about 2 tablespoons of sauce remain (5 to 7 minutes).
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5
Add heavy cream and grated ginger.
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6
Bring to a boil, and reduce by a third, to about 3 tablespoons.
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7
Reduce heat to very low, and whisk in butter, one piece at a time, whisking constantly.
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8
Season with salt and a pinch of cayenne pepper; strain sauce through a fine-mesh strainer.
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9
Taste for seasonings, adding a few drops of lemon juice if neccessary.
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10
Set sauce aside and keep warm.
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11
In a heavy-bottom saucepan, heat peanut oil to 325 degrees.
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12
Carefully drop in drained capers and deep-fry until buds open fully and are crisp, about 2 to 3 minutes.
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13
Remove with a slotted spoon, and drain on absorbent paper.
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14
Set aside and keep warm.
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15
Preheat broiler or outdoor grill until medium-hot.
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16
Brush crabs with olive oil, and season with salt and freshly ground white pepper.
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17
Grill approximately 3 to 4 minutes on each side, until nicely crisp and deep reddish brown.
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18
Arrange crabs on a serving plate, drizzle sauce over them, and sprinkle with sliced scallions and deep-fried capers.
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19
Serve with summer vegetables and a dry white wine.
