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1
If using live crabs, pour water in a large pot to a depth of 1 1/2 inches.
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2
Bring to a boil over high heat, add crabs, turn heat to medium-high, cover and steam until crabs are bright orange-red and all the blue-green color is gone, about 15 to 20 minutes.
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3
Remove from heat and rinse under cold running water.
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4
(If using precooked crabs, skip to Step 2.)
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5
Clean the crabs: Grasp the top shell at the front, pull it away from the body and discard it.
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6
Turn the crab over, pry off the triangular apron and discard it, along with the spongy white gills.
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7
Grab the legs and claws close to the body, twist them off, and crack the claws lightly with a hammer.
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8
Discard the legs (or, if you are a crab fanatic, suck the meat out of them).
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9
You want to end up with a body and 2 claws, including knuckles, from each crab.
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10
Snap the body in half, using a chefs knife to cut through the shell if necessary.
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11
In a large saute pan, heat 2 tablespoons oil over high heat until it just begins to smoke.
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12
Add half the crab bodies and claws and saute, tossing frequently with your tongs, for about 3 minutes.
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13
Add half of each of the remaining ingredients, except the salt and black pepper.
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14
Cook, stirring frequently, for 1 minute more.
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15
Remove everything from pan, add remaining 2 tablespoons oil, and repeat with remaining crabs and ingredients.
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16
Season with salt and black pepper.
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17
Serve warm or room temperature, with nutcrackers and picks.
