Instructions: Place crabs in large pot and cover with cold water. Cover and place over high heat until crab turns bright red and white foam appears at joints, about 20 minutes. Drain and rinse under cold water. Clean crab; you should have about 1 1/4 pounds of crab meat. Reserve 1/2 cup crab for garnish.

Using sharp chefs knife, shave cabbage in thin strips. Cut fennel bulb in lengthwise quarters and remove core. Using mandoline or Japanese vegetable cutter, shave fennel in thin strips. Pick leaves and tender stems from watercress. Combine cabbage, fennel and watercress in large bowl.

Combine mayonnaise and vinegar in small bowl and beat until smooth. Add mayonnaise a little at a time to cabbage, tossing gently to coat lightly but thoroughly. (Youll probably use about 2/3 cup.) Set aside 20 minutes.

Add crab meat and salt to taste and toss lightly to mix, being careful not to break up chunks of crab meat. Mound coleslaw on chilled plates and garnish with more crab meat chunks on top.

This recipe yields 6 to 8 servings.

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