Name: Chili Crab
Yield: Makes 4 servings
Ingredients: 8 soft-shelled crabs, cleaned, or 2 whole Dungeness crabs; 2 tablespoons vegetable oil; 1 (3-inch) knob ginger, minced (about 3 tablespoons); 5 cloves garlic, minced (about 2 tablespoons); 3 to 4 fresh red bird's-eye chiles, seeded and minced; 1 tablespoon Chinese fermented black beans or black bean sauce; 1 tablespoon shaohsing rice wine or sherry; 1/2 cup plain tomato sauce, purchased or homemade; 1/4 cup mild chili sauce, such as Heinz; 1 tablespoon sugar; 2 teaspoons kosher salt; 1/4 teaspoon ground white pepper; 2 teaspoons cornstarch; 2 large eggs, lightly beaten; 2 tablespoons fresh cilantro, chopped; 1 scallion, thinly sliced on bias; Accompaniments: steamed Chinese buns or baguette slices

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Chili CrabCIA/Keith Ferris

This dish can pack a lot of heat—or not. If you like a lot of spice, feel free to up the amount of fiery bird's-eye chiles. If you prefer a slightly milder dish, you can remove the seeds from the chiles.

Recipe notes

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