Title: Chili crab
 Categories: 
      Yield: 4 Servings
 
      2 lg Live Dungeness crabs, each
           About 1 1/4 - 1 1/2 pounds
     10    12 fresh red chiles, stemmed
           Seeded and chopped or 6
           Dried Asian chiles
           (3 inches long), stemmed,
           Seeded, chopped and soaked
           In warm water to cover
           For 10 minutes, drained
      2 tb Minced garlic, or to taste
      2 tb Minced shallots
      1 tb Finely grated gingerroot
      2 tb Vegetable oil, plus
           Additional
           For the sauce:
    1/2 c  Ketchup
  1 1/2 c  Water
      1 tb Asian fish sauce, such as
           Nam Pla
    1/3 c  Thai sweet chile sauce
      2 tb Fresh lime juice
      1 tb Cornstarch combined with 2
           TB water
      2 lg Eggs, lightly beaten
      3 tb Sliced scallion for garnish
        sl White bread as an
           Accompaniment, if desired
 
  In a casserole or large pot of boiling salted water, add the crabs
  and cook them for about 1 minute, or until no longer moving. Drain
  and set aside until cool enough to handle.
  
  To clean the crabs pull off top shells; pull and twist off each apron;
  remove gills. With sharp knife cut crabs into quarters, rinse and
  drain.
  
  In mortar and pestle or small food processor pound or process chiles,
  garlic, shallots and ginger with a little oil if necessary.
  
  Combine all sauce ingredients.
  
  Heat a wok over moderately high heat. Add 2 tablespoons oil and heat
  until hot. Add chili and garlic paste and stir-fry 1 minute. Add
  crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce
  ingredients, bring to boil and simmer, covered, 5 to 7 minutes.
  Transfer crabs to serving dish.
  
  Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok.
  Simmer until thickened. Gradually add eggs in a stream, whisking, and
  cook for 1 minute. Pour sauce over crabs and garnish with scallion.
  
  Yield: 4 to 6 servings
  
  Recommended Drink: Singha Beer