SINGAPOREAN CRAB 

A national treasure of Singapore! 

Yield: 4 to 6 servings

Ingredients: 
•	2 large live Dungeness crabs, each about 1 1/4 - 1 1/2 pounds 
•	10-12 fresh red chilles, 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 

For the sauce:
•	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 

Instructions:
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 mortar and pestle or small food processor pound or process chilies, garlic, shallots and ginger with a little oil if necessary. 
6.	Heat a wok over moderately high heat. 
7.	Add 2 tablespoons oil and heat until hot. 
8.	Add chili and garlic paste and stir-fry 1 minute. 
9.	Add crabs and stir-fry 2 to 3 minutes or until shells turn red. 
10.	Add sauce ingredients; bring to boil and simmer, covered, 5 to 7 minutes. 
11.	Transfer crabs to serving dish.
12.	Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok. 
13.	Simmer until thickened. 
14.	Gradually add eggs in a stream, whisking, and cook for 1 minute. 
15.	Pour sauce over crabs and garnish with scallion.