Ingredient
6 live Blue crabs [or 2 Dungeness and/or Malaysian mud crabs about 1½-lb each]
4 tbsp peanut or vegetable oil
3 tbsp garlic, finely minced
2 tbsp ginger, finely grated
1 large egg salt and pepper
To Combine [Chili Sauce] :
4-5 tbsp or to taste, chili paste
1 cup tomato ketchup
2 tbsp sugar
2 tbsp rice vinegar or lemon juice
1 tbsp dark soy sauce
½-1 tbsp soy bean paste [Miso paste]
1 tbsp cornstarch
1 cup water
Directions
Clean Blue crabs and cut into halves. Dungeness or Mud crabs can be cut into 4. Crack the shells and claws ever so gently with a wooden mallet In a bowl combine chili sauce ingredients, mix well Heat peanut or vegetable oil in a hot wok, add garlic, ginger and chili paste, stir-fry for 2-3 mins Add combined chili sauce ingredients to wok Bring sauce to a boil, add salt and pepper to taste [Note: Miso paste is salty, therefore taste before adding salt] Toss in crabs, stir-fry to coat with the sauce, about 2 mins Cover and cook crabs over med-high heat until the turn red in color Lift cover from time to time to give it a good stir [check the sauce does not dry up, add some water if necessary] When crabs are almost fully cooked, push crabs to the sides of the wok, or remove them with a slotted spoon Break an egg into the sauce, stirring gently to form yellow and white streaks, then mix in the crabs Remove crabs from the wok and keep warm, let stand 10 mins for flavors to meld Serve with French baguette to dip into the yummy sauce - and have a nice cold one.
