Scrape off scales thoroughly from the tail towards the head using a fish scaler or a fork.
Cut thru the chin joining the gills.
Cut open the belly.
Remove entrails and gills.
Clean fish thoroughly.
Trim away sharp ends above the head.
Cut away the eyes (they will burst if frying).
Trim away feelers underneath the head.
Trim away legs below the body.
Make a slit on the back from the centre towards the tail.
Remove the veins on the back.
Pull out the head from the body.
Squeeze out the eyes.
Remove the tough bits at the centre of the head.
Remove the soft bone from the body.
Peel away the membrane (purple skin) from the tail end.
Cut thru the stomach.
Remove the entrails.
Kill crabs before preparing them for steaming.
This to prevent claws and limps from falling off when the crab struggles during cooking.
Or freeze them to death for about 20mins.
Pull off the 'apron' on the underside.
Pry open the top shell and detach from the body.
Pluck away the impurities from the body.
Chop off the claws and limps.
Cut the body into pieces.