Cut the zucchini into thin slices then place in a jar with a lid.

Add chopped onion, celery seeds, and turmeric to the jar then pour apple cider vinegar to the jar.

Cover the jar with the lid and shake for a few seconds. Store the pickles in the refrigerator.

Place the crabs in the pot then pour water to cover.

Season with minced garlic then bring to boil.

Once it is boiled, turn the stove off and cover the pot with the lid. Let it rest for approximately 5 minutes.

After 5 minutes, open the pot and take the crabs out of the pot.

Preheat a frying pan over medium heat then pour extra virgin olive oil into it.

Once it is hot, put the crabs into the frying pan then fry until crispy.

Once it is done, remove from the frying pan and transfer to a serving dish.

Serve with zucchini pickles.