Remove top shells, front plates and bottom flaps of crabs. Remove anything that is not white meat. Leave the large claws attached to the bodies. Place crabs in a large pot in four layers, sprinkling each layer with salt, pepper, garlic slivers, ginger and one tablespoon olive oil. Pour in water and cover. Steam for 8 to 10 minutes or until claws turn red. Serve crabs and broth with melted butter for dipping. Serves 4.
» The secret ingredient in this recipe is the crystallized ginger, sometimes called candied ginger because the ginger slices have been preserved in a sugar-salt mixture. Crystallized ginger can be found in Asian markets and many supermarkets.