Chile Crabs

• 10 fresh red Thai chiles, stemmed
• 9 large garlic cloves
• 1/2 medium red bell pepper, chopped
• 1/3 cup ketchup
• 1 1/2 tablespoons sugar
• 1 teaspoon salted bean paste or red miso
• 1 teaspoon fresh lime juice
• 8 (8-ounce) fresh blue crabs, rinsed and aprons removed (see recipe note above)
• 2 spring onions, trimmed and chopped
• 1 bunch fresh cilantro (optional)

1. Combine first 3 ingredients in a food processor; process until finely ground. Stir in ketchup, sugar, bean paste, and juice. Place crabs in a large bowl; top with 1/2 cup chile mixture. Toss to combine. Set remaining chile mixture aside. Marinate in refrigerator 1 hour.
2. Preheat grill to medium-high heat.
3. Remove crabs from marinade; discard marinade. Arrange crabs, shell sides up, on grill rack; grill 12 minutes or until shells turn red. Serve with remaining chile sauce and onions. Garnish with cilantro, if desired.
4. Wine note: Always a good bet with seafood, gewurztraminer pairs perfectly with Chile Crabs. The lychee and spice flavors of Chateau Ste. Michelle Gewurztraminer Columbia Valley 2008 ($10), from Washington, complement the Asian flavors, while the wine's slight sweet apple and pear fruit counter the heat. --Jeffery Lindenmuth

chiles, garlic, red bell pepper, ketchup, sugar, salted bean paste, lime juice, fresh blue crabs, spring onions, fresh cilantro

Taken from www.myrecipes.com/recipe/chile-crabs (may not work)