Fisherman's Crab

• 2 live crabs
• 0.5 cup olive oil
• 6 cloves garlic, coarsely chopped
• Juice of 1 lemon
• 0.5 cup sherry
• 4 Tbsp. parsley, chopped
• 4 Tbsp. butter
• Salt and pepper

To prepare a live crab for dismemberment, hold the crab from behind, between its two back legs so it can't reach you with its claws. Place it on its back, insert the point of a long knife about an inch behind the eyes, and chop downward swiftly, cutting through the middle of the brain, killing it instantly. It'll probably hiss and grab your knife, but it really is dead.

Pull off the apron, and remove the body from the shell. Discard the gills and intestine.

Cut the body in half, then rinse it off and cut each half into 5 sections each with a leg or claw attached.

Heat the oil in a large pot and sautée the garlic for a minute, then turn up the heat and add the crab parts.

Stir for 3–5 minutes until the crab starts to turn pink, then add the lemon juice and tomalley and cover the pot.

Cook for two minutes, then add the sherry and cook for another minute.

Add the butter and parsley and cover the pot again and cook for a final five minutes.

Season with salt and pepper and serve with bread and a nice sauvignon blanc or steam beer.