Ingredients

·         2 Dungeness Crabs

·         ½ cup flour

·         1 cup peanut oil for deep frying

·         2 tablespoons of ghee or clarified butter

·         2 shallots, thinly sliced

·         2 cloves garlic, very finely chopped

·         2 teaspoons chopped ginger

·         4 tablespoons black pepper, ground coarsely

·         5 red or green chilies, sliced

·         2 tablespoons oyster sauce

·         2 tablespoons soy sauce

·         2 tablespoons fish sauce

·         ¼ cup water

·         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 ½-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. Add the shallots, garlic, ginger, black pepper, and chilies. Sauté 3 minutes and then add the oyster sauce, soy sauce, fish sauce and water. Bring to a boil and reduce to simmer for 2-3 minutes. Add the crab and cook for an additional 5 minutes. Do not overcook.

Garnish with the chopped cilantro. Serve with steamed rice.

Makes 2-4 servings.