Chili Crab

• 2 large 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 tablespoons minced garlic, or to taste
• 2 tablespoons minced shallots
• 1 tablespoon finely grated gingerroot
• 2 tablespoons vegetable oil, plus additional
• 1/2 cup ketchup
• 1 1/2 cups water
• 1 tablespoon Asian fish sauce, such as Nam Pla
• 1/3 cup Thai sweet chile sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon cornstarch combined with 2 tablespoons water
• 2 large eggs, lightly beaten
• 3 tablespoons sliced scallion for garnish
• Slices of white bread as an accompaniment, if desired

1. 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.
2. Drain and set aside until cool enough to handle.
3. To clean the crabs pull off top shells; pull and twist off each apron; remove gills.
4. With sharp knife cut crabs into quarters, rinse and drain.
5. In mortor and pestle or small food processor pound or process chiles, garlic, shallots and ginger with a little oil if necessary.
6. Combine all sauce ingredients.
7. Heat a wok over moderately high heat.
8. Add 2 tablespoons oil and heat until hot.
9. Add chili and garlic paste and stir-fry 1 minute.
10. Add crabs and stir-fry 2 to 3 minutes or until shells turn red.
11. Add sauce ingredients, bring to boil and simmer, covered, 5 to 7 minutes.
12. Transfer crabs to serving dish.
13. Bring sauce in wok to a boil.
14. Stir cornstarch mixture and add to wok.
15. Simmer until thickened.
16. Gradually add eggs in a stream, whisking, and cook for 1 minute.
17. Pour sauce over crabs and garnish with scallion.

crabs, red chiles, garlic, shallots, gingerroot, vegetable oil, ketchup, water, fish sauce, chile sauce, lime juice, cornstarch, eggs, scallion, white bread

Taken from www.foodnetwork.com/recipes/chili-crab-recipe.html (may not work)