Serve the boiled crabs at room temperature or chilled, accompanied by a
good mayonnaise and with claw crackers and slender pointed crab forks
to enable diners to extract every bit of meat from the shells. This is
then dipped in the mayonnaise or after a small pile of crab meat has
been extracted, it is mixed with the dressing.
Simplicity itself, and the sweet flavor of the crabs is given pride of place, especially if they happen to be coconut crabs.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)