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INGREDIENTS:

                               2 large live Dungeness crabs, each about 1 1/4 - 1 1/2 pounds 
                               10-12 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 
                               2 tablespoons minced garlic, or to taste 
                               2 tablespoons minced shallots 
                               1 tablespoon finely grated gingerroot 
                               2 tablespoons vegetable oil, plus additional 
                               For the sauce: 
                               1/2 cup ketchup 
                               1 1/2 cups water 
                               1 tablespoon Asian fish sauce, such as Nam Pla 
                               1/3 cup Thai sweet chile sauce 
                               2 tablespoons fresh lime juice 
                               1 tablespoon cornstarch combined with 2 tablespoons water 
                               2 large eggs, lightly beaten 
                               3 tablespoons sliced scallion for garnish 
                               Slices of white bread as an accompaniment, if desired 


                               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 mortor 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

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