Prepare the crab. If your crab is a precooked frozen, regardless if it is cooked or raw, careful attention must be paid when thawing.
It should be placed in a sealed bag in the refrigerator at 4 degrees Celsius and thawed slowly over 24 hours. Do not use your microwave to thaw the crab.
If your crab is alive, the most humane way to kill it is to put it in the freezer for an hour which will cause it to go to sleep first and then die.
Take the top of the body and with your thumb, press down at the back and then apply a bit of force to lift the cover off.
There is not much meat in the crab’s lid, and it is used for decoration only. Clean and dry the shell and put to one side. If the crab is raw, you will need to boil it until it changes color.
When you remove the crab’s cover, you will notice its finger-like gills and intestines, which you will need to remove.
Rinse under the faucet. You will have the crab shell and muscle. Trim any loose fragments with kitchen scissors.
Turn the crab over, and pull out the tail. The tail resembles that of the shrimp, which shows their common ancestry.
With a large sharp knife, cut the crab in half vertically down the center.
One by one, pull the two front claws and each of the legs from the crab’s body.
Cut the crab’s feet off at the joints.
Because the crab shell is hard it must be cracked so that eating is made easier. Using the blunt edge of a large knife or a meat mallet, fracture the shell of the crab pieces.
The crab preparation is now complete. Dry any moisture from the crab shell with paper towels.
Next, sprinkle the flour onto a plate and gently coat the crab pieces, shaking off excess. Coating the shell with flour will produce a crisp golden coating when fried allowing the sauce to adhere to the shell.