Fancy having a hand at a live crab like this? So we had crabs for dinner one day. Chef Franky lays his hand and says a requiem prayer.
He gives it a farewell handshake. If the mousetrap was painful, this would be very much more painful.
Chef Franky then expertly ends the life of the crab, slicing right through the heart and cutting each section of the body out. The crab is then disemboweled, leaving only the flesh and shell.
All nice and ready for the wok. Three crabs for a meal that would cost AUD80 at the restaurants.
No picture of the dish, sorry - I guess we got too hungry.
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