This is a roll-up-your sleeves type of dish. Your guests have the fun of removing marinated crabmeat from the shell. The light marinade compliments the delicate sweetness of the crab. Have some small forks, nutcrackers and plenty of napkins at hand.

In a large pot, bring 1 ½-inches of water to a boil. Drop in one crab, or two if they will fit, cover, reduce the heat to medium and steam for 10 to 12 minutes. Repeat with the second crab if necessary. Crabs will be bright red when cooked. Cool to room temperature.

To clean the crabs: Pull off and discard the top shell. Turn crab over. Pull off the triangular piece of shell, the “apron”, and discard. Turn crab over. Discard the soft gills on either side of the body. Under running water, rinse away any soft insides and pull off any extra bits of shells leaving only the legs and the adjoining body meat.

Using a heavy knife cut the body in half. Twist the claws and the legs from the body and cut each body half into half again. Using a crab or nut cracker, or the back of a clever, crack (do not mash) the leg and claw shells. (The claws, legs and body pieces can be stored, covered and refrigerated, for up to 8 hours.)

Combine the remaining ingredients in a non-aluminum bowl. Let sit, covered and refrigerated, for 1 to 8 hours. To serve, place the crab pieces in the marinade and gently swirl to help the marinade penetrate the cracks of the shell. Let sit 10 minutes. Arrange the crab pieces on a serving plate and drizzle with some marinade.

Makes 8 servings.