This recipe is based on the Portuguese classic way of serving sapateira (crab), a defining presence in any seafood restaurant throughout the coast. As with any shellfish it must be bought alive. There is some intricate work involved and some of the tasks are admittedly not for the squeamish. The work is well worth it though as this presents the meatier parts of the crab in their natural state accompanied with a flavorful sauce made out of the smaller bits. If you live in a country with relatively cheap fresh crabs such as the UK or Ireland this can easily become a regular feature and you’ll soon get used to the cleaning routine! This way of serving crab is great as a starter to share and keeps for one day in the fridge.