THE Trishna crab comes from the fertile waters of the Arabian Sea off the coast of Alibaug. It is ferried to Bombay�s Sassoon Dock and from there to the Trishna kitchen. A medium-size crab weighs half a kilo, a large crab 950 gm and a giant-size one as much as 1.5 kg. The crabs are all kept in a large tank in the kitchen and brought out, alive and kicking, for the diner�s inspection. Preparation time is 20 minutes. The crab is cut into four pieces then boiled for 15 minutes. In a frying pan, 250 gm of butter, 100 gm of crushed garlic, half a teaspoon of salt, one teaspoon of black pepper powder and two teaspoons of cornflour are mixed and then sauteed. The boiled crab is added to this mixture for five minutes and serves, tantalisingly aromatic, as Crab Butter-Pepper-Salt.

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