• If using live blue crab, put the crabs in the freezer for 2 hours to put them to sleep.

If using frozen crab:

• If you're using frozen crab, it's best to thaw it the fridge, but you can also run the block of frozen crab under cold running water.
  
• Gently pull the crabs apart as its thawing. You may find some fishing lines as well, just throw those away.

  Using kitchen shears, cut off the ends of the legs where there is no meat. Cut off the pinchers, then using the handle of the shears, carefully pound along the big claw to make cracks (or cut the cracks) so that it's easier to get the meat out, and so that the meat gets marinated by the seasoning sauce better.
  
• Give the cleaned crab one final rinse under cold water, then drain in a colander and keep in the fridge until ready to marinate in the sauce.
  
• *Skip this step if you're using fresh live crab, or if you were able to find the brand of frozen crab I prefer (pictured in the blog post). Any other brand of frozen crab will likely be unpleasantly fishy and needs this step.

  After cleaning up the frozen crab, squeeze some lemon juice all over, then add soju and toss to coat evenly. These are going to help get rid of any excessive fishiness since these are not fresh crab. Let it sit in the fridge for 20-30 minutes.
• After 20-30 minutes (you should be making the rice porridge and seasoning sauce during that time), drain the lemon juice and soju, then use paper towels to pat the crab dry. Keep in the refrigerator.
  

Make the rice porridge & seasoning sauce

• Add 1/2 cup cold water and 1 tsp of glutinous rice flour to a small sauce pan. Mix until dissolved, then cook over low heat stirring frequently until thickened. The consistency should be a little thicker than pancake batter. Let it cool completely before adding it to the seasoning sauce.
  
• Roughly chop the thai chilis, then crush them using a mortar and pestle along with the garlic and ginger.
  
• Mix all the seasoning sauce ingredients together. I don't like it as sweet as restaurants usually make it so if you prefer it sweeter, add more sugar and/or plum syrup.
  

How to break down live blue crab (skip this if you're using frozen crab)

• After 2 hours, the crabs should be asleep and easy to handle. Scrub them under cold water with a stiff brush.
• To break down the crab, lift the apron and remove it by twisting it off. It helps to lay the crab on a flat surface and holding it down.
• Place your non-dominant thumb on the furthest leg to the back with a firm grip, then pull off the shell with your other hand.
• Remove the gills and mouth area with kitchen shears, and then cut the crab in half. Cut off any protruding shell pieces so its easier to eat around.
• Cut off the ends of the legs and the claw, then make some cracks in the big leg so the marinade can get inside and so that its easier to eat later.
• Give it another good rinse, making sure you don't throw away any of the eggs and fat.
• Put the cleaned crabs back in the refrigerator while we finish the next steps (you don't want to keep them out in room temperature for too long).
• Next, clean out the shells under cold water. Remove all the black stuff so that you can scrape out the eggs and fat, then add them to the cleaned crabs. You can throw away the shell.

Marinate the crab

• Mix the seasoning sauce & and crabs together until fully coated. Wear latex or plastic gloves when handling- it may stain your hands and/or sting from the spiciness.
  
• Sprinkle some sesame seeds (optional) and store in the refrigerator for at least 6 hours before eating, but 1 day would be best!
  
• Enjoy with a fresh bowl of rice.