I use my kitchen scissors, they have a nut cracker in the handle, to open the crab claws and legs. I remove the meat inside with the sharp end on the claw. The weight of the meat in the claws and legs is 3 ounces. Split the body with a hatchet and remove the meat with a fork, another 3 ounces. The empty shells and all other crab body parts go to the soup pan to make crab chowder broth.

Add crabmeat to food processor mix with one more egg, pulse till well mixed. Make two balls. Use roller to crush other half of bread crumbs fine, season with pepper, roll crabmeat balls in breadcrumbs, press flat. Refrigerate till the butter from the glazed shallots has solidified, about fifteen minutes. Fry crab cake in medium hot oil till edges turn light golden. Flip.

Fry crabcakes in medium hot oil on both sides golden brown. Turn oven to 350F degrees, put fried crabcakes on paper in baking pan in oven till crust is crisp. Fifteen minutes. Serve warm with aioli sauce on top. Filter and reuse the oil to fry fish and seafood.

For crab chowder, use shells and crab body, chop fine in small pieces with hatchet, bring to boil, extract flavors by simmering. Taste. Sieve with fine sieve. Dispose of crabshells on compost heap. Now simmer coconut milk, vegetables, pepper sauce, dashi and lemon grass oil with the crab broth. Follow my cookpad recipe link here to make fresh crab chowder.