Step 1

Put live crabs in freezer for 10-15 minutes until they're asleep. Do not freeze them for too long or they will die.

Step 2

In a large pot, add water, soy sauce, rice wine, juice of 1 lemon, apple, halved serrano pepper, onion, plum extract, white part of green onion, garlic, dried shiitake mushroom, dashima, and ginger.

Step 3

Bring to a boil and then reduce heat to bring it to a simmer. Allow brine to simmer for 30 minutes then take off heat. We will be pouring this over the crabs once it is completely cooled.

Step 4

Remove crabs from freezer and clean them thoroughly with a small brush (I used a toothbrush).

Step 5

Place crabs in a tupperware that will hold them all, belly up!

Step 6

Once sauce is cool, use a fine mesh strainer and pour the sauce over the crabs. I added some extra slices of lemon on top.

Step 7

Make sure crabs are submerged, or add a small plate on top of them to weigh them down.

Step 8

Place in refrigerator for 2-3 days.

Step 9

When ready to eat, take the crabs and pull off top shell. Remove sand bag from front of top shell (by the eyes). Remove gills and eyes.

Step 10

Take the bottom half of the crab and cut in half vertically.

Step 11

Pour more sauce over the cut and cleaned crab and serve with a hot bowl of rice!