In a mountainous pot of boiling water, cook the crab till it turns purple, 8 to 10 minutes; drain. Rob away and reserve the tomalley (the greenish liver). Using a mountainous knife, crack the crab legs at the joints and quarter the physique.
Warmth the oil in a mountainous skillet. Add the garlic, ginger and shallot and trudge-fry till fragrant, about 15 seconds. Add the reserved tomalley and trudge to interrupt it up. Add the salt, sugar, soy sauce, black pepper, crushed red pepper and crab and trudge-fry till the crab is evenly coated with the seasonings. Add the water and scallions and cook for 3 minutes. Transfer the crab to a bowl, garnish with the cilantro and benefit with quite lots of napkins.

Salt and Pepper Crab