2. Cut off the heart of the Sydney that will make crab claws, and cut a knife vertically from 2/3.
3. Cut a small piece from one end of the remaining arc-shaped Sydney blocks on both sides.
4. Cut off the Sydney meat in the middle with a small knife, showing a slightly curved figure of eight.
5. Select the larger side and cut a small V-shape with 2 knives as a chelate.
6. As a crab's foot, Sydney is cut in half first, and then cut into 4 parts from the smaller side, making a total of 8 parts.
7. After the crab feet are arranged, put them on your body, and then use black beans with toothpicks as eyes.
Tip: Because Sydney is easy to oxidize, soak it in lemon juice first after cutting to avoid the crab turning black.