This dish was born in Trinidad’s sister island of Tobago and is as beautiful as she is. Choose your crabs carefully. Ideally they should be sea crabs which are the size of your palm but you can use four larger brown crabs if you can’t get them. Crabs are best bought alive, popped in the freezer to sedate them and then cooked in boiling water for 2 minutes before using in the recipe. This gives the freshest sweet flavour to the meat.