Kill the crab by either plunging it into boiling water or splitting it with a knife.

Remove the shell and discard the gills and spongy mass.

Reserve greenish fat from the shell corners if desired.

Rinse the body and shell thoroughly.

Split the crab body into halves.

Carefully crack each leg and claw segment.

Place the crab in a bowl with olive oil, ginger, garlic, chilies, and pepper.

Marinate in the refrigerator for 1 to 4 hours.

Remove crab from marinade 15 minutes before cooking.

Grill the crab halves and shell over a hot fire until the shells are bright red and the meat is opaque.

Alternatively, roast in a 450F oven until done, about 12 to 15 minutes.

Strain vegetables from the marinade and combine with butter in a saucepan.

Simmer for 5 minutes and season to taste.

Serve in small bowls as a dipping sauce for the crab.