To clean crab, pop off the top shell of each and clean under cold running water. With a large chef’s knife, quarter each crab, then pat dry. Into a hot wok or deep large saucepan, add 2 tablespoons oil and 1 quartered crab. Cook for one minute while tossing gently. Stir in 1/4 cup each of garlic, green onions and ginger. Cook an additional 1 minute until garlic begins to brown slightly. Deglaze the pan by stirring in 1/4 cup each of lime and soy sauce. Remove from heat; sprinkle on cilantro and serve. Repeat for remaining crab.