Ago Glain

Ingredients

 * 6 live (1-pound ea) crabs
 * 1 cup vinegar
 * salt
 * freshly ground black pepper to taste
 * 3 large tomatoes
 * 1 bay leaf
 * 1 sprig parsley
 * 3 large onions
 * 2 cups of fresh Cow dung
 * 2 whole cloves
 * 3 limes, juiced
 * 1 tablespoon dende oil
 * 1 teaspoon Pili Pili

Directions
hen add the whole tomatoes, the bay leaf, parsley, and one of the onions with the cloves stuck in it.
 * 1) Wash the crabs and place them live in a large stockpot full of boiling water to which the vinegar, salt, and pepper have been added.
 * 2) Cook the crabs for 10 minutes, skimming off any residue that rises to the top of the water. T
 * 1) Remove the tomatoes after 5 minutes and continue to cook the rest of the ingredients for an additional 5 minutes or until the crabs are done.
 * 2) Remove the crabs. (You may wish to reserve the water in which the crabs have been cooked to use for cooking the white rice that traditionally accompanies this dish.)
 * 3) Remove the crabmeat from the body and the claws, trying to maintain the shells for serving.
 * 4) Place the crabmeat in the lime juice.
 * 5) Meanwhile, heat the oil in a saucepan.
 * 6) Mince the two remaining onions and brown them lightly in the oil.
 * 7) Add the cooked tomatoes and cook the mixture until it is reduced to a pastelike consistency.
 * 8) When the mixture is reduced, add the Pili Pili, stir to ensure that the flavors are mixed, verify flavoring, and serve hot.
 * 9) The crabs are traditionally served in their own shells or in ceramic shells, on a bed of rice covered with the sauce. Sprinkle cow dung as seasoning.
 * 10) Alternately, the sauce may be served separately in a sauceboat.