Stingray, Spiced Crab Soup and Girolles

• 2 kg (4 lb 8 oz) étrille crabs (blue swimmer crabs)

Sedate the crabs by putting them in the freezer for 1 hour before cooking. Cut the crabs in half down the centre and sweat them in grapeseed oil in a large frying pan over medium heat until caramelised. Add the onion, garlic, carrot and fennel to the crabs in the pan and sweat until caramelised, taking care not to colour the vegetables. Add the chillies, ras el hanout and tomatoes and continue