Remove outer shell of body and break body in half.
Leave shell on legs and claws.
Crack shell so marinade can seep in.
Mix together wine, shallot, red capsicum, ginger, garlic, lemongrass and chilli in a bowl.
Add all of the crab pieces into the bowl and cover. Refrigerate for 2 to 12 hours.
Heat a wok or fry pan on high, add combined ingredients and stir for 2 minutes. Cover with lid and simmer for a further 5 minutes.
When cooked turn heat off, and leave crab in covered pan to keep warm.
Serve crab on a platter, drizzle marinade over the top and garnish with fresh shallot and red capsicum.
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