A dozen live crabs (you can use dead, pre-cleaned crabs I guess, but I never do, I like them fresh, and general use ones I've caught myself)
Half a cup original Old Bay seasoning
Half a cup granulated white sugar
A teaspoon smoked paprika
Enough cooking oil to fill a deep fryer, or a deep pot with an oil thermometer - I prefer peanut oil
Put the crabs in the freezer or on ice for about 10 minutes to make them go dormant. While you're waiting, mix the Old Bay, sugar, and paprika, and place in a wide shallow bowl. Then pry off the crabs' top shells, remove guts under running water, remove gills, mouthparts, and apron. Break bodies in half. Liberally dredge in the spice mix. Put in the refrigerator for at least an hour. Heat your oil to 350 F, then fry crabs, 2-4 halves at a time, depending on the size of your fryer, so as not to drop temperature too much, for 3-5 minutes. Place on paper towel lined plate to drain excess oil. Serve hot, with robust crab crackers (or a hammer) and rolls of paper towels, preferably outside as it makes for messy eating.
A vinho verde makes a nice wine pairing. Or you can't go wrong with beer, like a pilsner or similar crisp, light bodied lager.