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1
Kill each crab humanely by spiking between the eyes. Place the crabs in a steamer over vigorously boiling water and steam for 12–15 minutes, keeping the heat high throughout so the steam remains forceful enough to penetrate the shells evenly. The shells will turn a deep, uniform red and the joints of the legs will yield when pressed.
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2
Remove the crabs and allow them to cool until they can be handled. Lift the carapace intact from each crab and set it aside, then scrape it clean of all gills, spongy matter, and dark paste, because any residue remaining will introduce bitterness into the finished dish. Rinse and dry the shells thoroughly, since a wet shell will steam rather than grill during the final cook; the cleaned shell should smell cleanly of the sea, with no trace of ammonia.
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3
Extract all crab meat from the body, claws, and legs, working methodically so that no claw meat — the densest and most flavourful — is discarded. Keep the extracted meat in visible shreds rather than working it to a paste, so that each strand remains distinct and gives the filling its texture. Each medium crab should yield 120–150 g of meat.
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4
Heat the coconut oil in a wide pan over moderate heat, add the shallots and garlic, and fry, stirring, until translucent and softened — they should not colour, so that their sweetness comes through without any bitter caramelised edge competing with the crab. The kitchen will carry a sweet, allium fragrance.
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5
Add the sambal berlado to the pan and stir it through the shallot and garlic base for one minute, so the paste loses its raw, sharp edge and its heat blooms evenly through the fat. Fold in the chopped raw prawns and cook briefly until they lose their raw translucency, then remove the pan from the heat.
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6
Fold the reserved crab meat, coconut milk, beaten egg, preserved lime rind (if using), salt, and white pepper into the prawn and shallot mixture, working gently to preserve the crab strands so the filling has body rather than a uniform mash. The mixture should hold together but remain loose — moist and cohesive, not stiff; if it appears too dry, add coconut milk by the teaspoon, and if too wet, allow it to rest for two minutes. Taste and adjust salt, since the filling requires assertive seasoning to balance the inherent sweetness of the crab.
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7
Preheat a grill or broiler to high, then pack the filling firmly into each cleaned, dried carapace, mounding it slightly so the breadcrumb crust has a surface to cling to. Dust each shell with toasted breadcrumbs to form a thin, even layer and place the stuffed shells under the grill or over charcoal for 8–10 minutes. This is where the dish lives or dies: the filling sets within a narrow window — too short and the egg remains runny, too long and the crab meat contracts to a dry, rubbery mass — so remove the shells the moment the filling is just set with a slight wobble at the centre and the surface is golden, then allow them to rest briefly, as residual heat will complete the setting.