Continuing from part2
Now, this is headache, my cousin had to leave for his work earlier than I do, so I had to tackle this task before going to my 8AM job. I do not buy cooked crab from vendors, neither do I eat it from everyone, I have to know that it was cleaned up properly and that person is capable of doing it. Cleaning all those little tiny crab claw's takes time and patience.
First you soak them for about ten minutes in bleach water, then scrub them one by one with a scrubbing brush (washing brush) removing all dirt from them. Then, use a machete and cut off the nails (the yellowish end part) from the claw.
See, nails has now been removed from the claws.
For the bigger claws you do the same but, cut in the joints, like I do.
All of the claws have been removed, wash crab claws with clean fresh water (no bleach, use lime or vinegar)
Combine the crab front with the claws in a big container. Add black pepper, salt and three pegs crush garlic to it. Stir well with a big spoon.
Cover then place in fridge. I will cook it later after I get home from work, but if I was not cooking it today and maybe tomorrow or there after, I will have to put it into a zipper bag and put in the freezer section of the fridge.