Flip the crab on its back and remove the tail. If you see roe, you're on to something good. Suck out the roe from the tail. Don't use vinegar on this part of the crab -- you want to taste the sweetness.

Remove the top shell. This is where most of the roe is hidden. Pull it back to uncover the bright orange rich roe.

Remove the mouth from the shell. Remove the small bones at the top. Scrape all the roe together from the body and shell to collect a spoonful of roe. Add a bit of vinegar mixture (usually black vinegar, chopped ginger and sugar) to cut through the richness.

Remove the gills aka "dead man’s fingers" from the sides of the body -- used to filter water, they are inedible.

Add 1/4 cup of chinese black vinegar, some brown sugar (add more/less accordingly) and some minced young ginger.

Feast on some of the freshest and yummiest hairy crabs.

Using the meat picker, push through the top part of the remaining leg and you'll find yourself with a nice intact piece of leg meat.

The claws are the toughest part of the crab. Use the crab-shell cracker (or very strong teeth) to break the claw in half.

Once again, use the meat picker to pick out the crab meat hidden in the claw.