Pour 5 litres of water into a large saucepan and add around 5 tablespoons of sea salt. Bring to a rapid boil.

Grasp the live crab by the back legs and drop it into the water headfirst. For a more humane method, as you grasp the crab by the legs, stroke the top of its head until it falls asleep and then slowly drop it into the boiling water.

Bring the water back to the boil and only then start timing. You should cook large crabs (about 2lb) for around 15 - 20 minutes, whilst smaller crabs will only need around 8 - 10 minutes.

Once the water has started to boil again, reduce the heat and simmer for the required time. The crab's shell should turn a bright orange when done.

When the crabs are done, immerse them for a few seconds in cold water so that cooking stops and they do not overcook.

When cutting open the crabs, remember to remove the limbs and discard them

Serve immediately with hot melted butter or let the crabs cool down in their shell until they are cool enough for you to remove the meat and refrigerate it until further use.
Crabs are also delicious cold.