Name: Chili Crab
Ingredients: 2 lg Live Dungeness crabs; each about 1 1/4 - 1 1/2 pounds; 10 Fresh red chiles; 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 (up to 12); 2 tb Minced garlic; or to taste; 2 tb Minced shallots; 1 tb Finely grated gingerroot; 2 tb Vegetable oil; plus additional; 1/2 c Ketchup; 1 1/2 c Water; 1 tb Asian fish sauce; such as Nam Pla; 1/3 c Thai sweet chile sauce; 2 tb Fresh lime juice; 1 tb Cornstarch combined with 2 tablespoons water; 2 lg Eggs; lightly beaten; 3 tb Sliced scallion for garnish; sl White bread as an accompaniment; if desired

I believe that human morality, rather than flagrant sin, is the greatest obstacle to the gospel today. If you ask the average law-abiding person why he expects to go to heaven, the answer will be some form of “because I’ve been good.” The rich young ruler (see Matthew 19:16-20), the prodigal son’s older brother (see Luke 15:28-30), and the Pharisee praying in the temple (see Luke 18:9-12) all had this in common: They were confident of their own goodness. Their attitude is replicated throughout our society. And the more religious a person is, the more difficult it is for that person to realize his or her need for the righteousness of Jesus Christ.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Seafood, Eggs	Asian		1	Servings

INGREDIENTS

2	lg	Live Dungeness crabs; each about 1 1/4 – 1 1/2 pounds
10		Fresh red chiles; 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 (up to 12)
2	tb	Minced garlic; or to taste
2	tb	Minced shallots
1	tb	Finely grated gingerroot
2	tb	Vegetable oil; plus additional
1/2	c	Ketchup
1 1/2	c	Water
1	tb	Asian fish sauce; such as Nam Pla
1/3	c	Thai sweet chile sauce
2	tb	Fresh lime juice
1	tb	Cornstarch combined with 2 tablespoons water
2	lg	Eggs; lightly beaten
3	tb	Sliced scallion for garnish
	sl	White bread as an accompaniment; if desired

INSTRUCTIONS

SAUCE
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. Drain and set aside
until cool enough to handle.
To clean the crabs pull off top shells; pull and twist off each apron;
remove gills. With sharp knife cut crabs into quarters, rinse and drain.
In mortar and pestle or small food processor pound or process chiles,
garlic, shallots and ginger with a little oil if necessary.
Combine all sauce ingredients.
Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until
hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and
stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients,
bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to
serving dish.
Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok.
Simmer until thickened. Gradually add eggs in a stream, whisking, and cook
for 1 minute. Pour sauce over crabs and garnish with scallion.
Yield: 4 to 6 servings
Posted to recipelu-digest by molony <[email protected]> on Mar 04, 1998

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