Recipe courtesy of Kathy Lee, Christine’s Food Assistant.
Separate claws and legs from body of crab. Remove triangle piece. Pull off the top shell of crab, then clean out the stringy gills, also called “dead man’s fingers” found under both sides of the shell. Rinse cleaned crab under water to remove grit.
Place crab pieces into a bamboo steamer. Steam 10 to 12 minutes until outer shell becomes pink in colour.
Preheat a skillet to medium heat. A cast iron skillet works best. Add salt and toast 10 to 15 minutes until salt becomes slightly browned. Remove salt from the heat. Divide salt, coriander, green onions and garlic into 4 individual bowls.
In a separate pan, add vegetable oil and heat to 300 degrees F.
Pour heated oil over toasted salt mixture. Serve crab immediately with toasted salt and hot oil as a dip.