Wok-Seared Crab with Scallion, Garlic, and Pepper
Eating this crab is somewhat akin to eating a pile of barbecued ribs. Coated with a garlicky-sweet-spicy sauce, the crab requires a little work to get at all the delicious bits (and perhaps a cold beer to wash things down), but your effort pays off. Vietnamese cooks traditionally cut up live crabs before stir-frying them. That is a run-of-the-mill task for fearless types like my mom. Most cooks, however, wince at the thought of chopping up a live crustacean, especially one with large claws. To avoid getting pinched, I briefly boil the crab, which also sets the meat and tomalley, making the crab easy to take apart. Since freshness is crucial, use whatever kind of live crab is available in your area, the feistier the better for optimal flavor. Asian markets are typically reliable sources. In Northern California, I’m blessed with the large Dungeness crab. Outfit the table with metal nutcrackers, communal bowls for holding shells, and a finger bowl for each person.
For a crab-loving crowd, double or triple this recipe. Unless you have a gigantic wok or skillet and a powerful stove, it’s easier to stir-fry the crab in batches. In between batches, quickly wash and dry the pan to avoid burning bits of sauce on the bottom when you cook the next crab. Keep the finished crab in a warm oven while you are cooking the rest.
