Put the crabs in freezer to numb them. Take them out after an hour, pull off the top shells, clean them up and chop into pieces.
Crack the claws, otherwise you'll find it a little challenging to eat them after cooking.
In a 'chatty' (traditional clay cooking pot) pour 2 cups of water, add 2 tablespoons of chili powder (you can increase or decrease the quantity of chili powder based on your tolerance to the chili heat), salt and stir well.
Bring this water to boil, add the crabs, and cook for 15 min.
You can see the colour of the crabs turning to a beautiful orange.
Drizzle with coconut oil, stir and simmer for another 10 min.