None!

Nutrition	%GDA	Range
Energy Kcal	853
Protein	189.75%
Other Carbohydrate	7.87%
Sugar	7.80%
Fat Saturated	43.15%
Fat Unsaturated	59.73%
Fiber	17.31%
Sodium	61.78%
Salt	64.73%

1. For both raw and cooked crabs, break off and discard the tail flaps. 2. Break off the claws, then cut them in half at the joint using a large-bladed knife and carefully crack the shells of each claw using a hammer or the back of a knife. 3. Chop the body section of each crab in half, gently tug on the legs to pull the body pieces away from the back shell. (Use a knife for leverage if the body pieces do not come away easily with the legs still attached). 4. Turn each piece of body meat over and remove the dead man's fingers (soft gills). 5. Cut each piece of body meat in half again so that each piece has two legs attached to it. (Discard the back shell, or save it to make stock for another dish.) 6. Mix together the ketjap manis, black beans (rinsed and chopped), palm sugar and three tablespoons of water in a bowl until well combined. Set aside. 7. Heat 75ml/3fl oz of the vegetable oil in a large, lidded wok over a high heat. 8. When the oil is smoking, add the crabmeat and stir-fry for 2-3 minutes, or until the crabmeat is half cooked through (or until warmed through, if using cooked crabmeat). Remove from the wok and set aside to drain on kitchen paper. 9. Pour all but 1