4 lbs. crabs (better to use the female ones)
2 bulbs of garlic, chopped to fine pieces
50 grams of red onions, chopped to fine pieces
1 c. vegetable oil
1 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper (black pepper)
1 bunch watercress

Split up the crabs into two halves. Remove the crusts away; collect and save in a bowl all the yellow fat around the inside of the crust. Cut up and leave aside all the small claws. Break the big claws. Have the crabs cleaned and drained. In a saucepan, with vegetable oil, bring to 350 degrees, first add one third of the amount of garlic, turn it to light brown (to enhance the taste), then put in all the crabs, fry and stir frequently until it gets almost done. Remove the crabs out and drain. Pour out all the remaining oil. With the same saucepan, now reduce the heat to 275 degrees; add onions and the rest of garlic, turn until light brown. Pour in all the saved yellow fat mixed with sugar and salt and pepper. Again, put all the crabs in, stir frequently until the mixture gets almost dried out (ensuring the crab meat gets blotted with this mixture). Spread watercress on a plate. Put back two halves of crabs to form a whole crab. Put some lemons cut in pieces and serve.