Ingredients

·         2 Dungeness Crabs

·         ½  cup flour

·         1 cup peanut oil for deep frying

·         2 Tablespoons of ghee or clarified butter

1 medium onion, finely chopped

·         1 tablespoon ginger, grated

·         2 cloves of garlic, finely chopped

·         5 red chilies, sliced

·         2 tablespoons ketchup

·         ½ cup water

·         1 tablespoon Soy sauce

·         ¼ cup Sweet chili sauce

·         2 tablespoons sliced green onion

·         2 tablespoons chopped cilantro

Directions

Wash the crabs well and scrub the shell.

Using a large cleaver cut the crabs in half, remove the large back shell and rinse well under cold water, carefully removing the yellow gills. With the flat side of the cleaver, crack the legs and larger front claws. Lightly coat the crab with flour.

Heat about ¼-cup peanut oil in a large wok and fry the crab turning to cook both sides. Fry the crab for 2-3 minutes turning once. Remove and drain on paper towels.

Remove all of the oil  and heat the ghee in the wok and sauté the onion, ginger, garlic and chili for 3 minutes over medium heat.

Add the ketchup, water, soy sauce and chili sauce. Bring to boil and return the crab to the wok. Reduce heat and simmer for 5 minutes. Do not overcook.

Garnish with the sliced green onions and chopped cilantro. Serve with steamed rice.

Makes 2-4 servings.