Roasted Marinated Crab

Directions

1. 1
   To kill the crab, either plunge it into a large pot of boiling water for a minute, or place it on its back on a cutting board and split the body down the middle with one quick cut with a heavy knife or Chinese cleaver.
2. 2
   If you want to use the upper shell in the presentation, the first technique works better.
3. 3
   Holding the crab body by the legs, pull off the shell.
4. 4
   Discard the feathery gills on both sides of the body and the spongy mass in the middle of the back; rinse until nothing but shell and meat show.
5. 5
   Pull out the bits of greenish fat from the corners of the shell; reserve if desired for the sauce.
6. 6
   Rinse both the body and shell and drain thoroughly.
7. 7
   Split the body of the crab (if it is not already split) into 2 halves with legs and claws still attached.
8. 8
   Carefully crack each leg and claw segment with a mallet.
9. 9
   Place in a large bowl with the oil, ginger, garlic, chiles and a generous grinding of pepper.
10. 10
    Marinate for 1 to 4 hours in the refrigerator.
11. 11
    Remove crab from marinade 15 minutes before cooking.
12. 12
    Grill the halves and the shell over a hot fire until outer shells are bright red and meat in the largest sections is opaque (pry one open to check), 3 to 4 minutes per side.
13. 13
    Or, place crab halves and shell in a roasting pan lightly oiled with a bit of the marinade and roast in a 450F oven until done as described above, about 12 to 15 minutes.
14. 14
    Meanwhile, strain vegetables out of marinade and combine with the butter in a saucepan.
15. 15
    Simmer for 5 minutes and season to taste.
16. 16
    Serve in small bowls as a dipping sauce for the crab.
17. 17
    Serves 2.