Recipe

2 pounds live blue crabs (6 or 7 crabs) (or live flower crabs)
1 apple, sliced thinly
1 medium onion, sliced
6 garlic cloves
1 tablespoon ginger, chopped
2-3 green chili peppers, chopped
3-4 small dried red chili peppers
5 inch x 8 inch dried kelp
2½ cups soy sauce
¼ cup rice syrup
6 cups water

1. Freeze crabs for 2 hours

2. Combine soy sauce, water, dried chili, pepper, ginger, apple, dried kelp, onion, garlic and rice syrup in a pot. Cover and boil in medium heat for 20 minutes.

3. Set heat to low and boil for an hour.

4. Strain sauce and let it cool.

5. Take crabs out of the freezer.

6. Break open the crab's undersides and cut any stringy parts on the outside of it.

7. Wash the crab meat in cold water, careful not to wash away any tomalley. Place crabs back in shells.

8. Place crabs in a jar, belly up. Pour sauce in jar and leave to marinate in the fridge for 24 hours.

9. Serve with rice.