Prepare crabs by cleaning them with a scrub brush under running water. Remove the upper shell. Remove gills. Cut the body in half if desired. We like to smash the claws with the back of a knife or you can use a crab cracker at the end of cooking.
-We actually used 2 different preparations of ginger (minced AND large thin slices) because my mom likes to eat the ginger at the end of cooking with the crab and I don't so the larger slices I can easily pick out of my dish
-Remember that corn starch is only an effective thickener at boiling temperatures.