1  Dungeness crab,about 1 1/2 Lb.

2 tbsp.peanut or veg.oil

1 tbsp. finely minced garlic

1 tbsp. finely grated ginger

I egg

Salt and Pepper

Chili Sauce

2 tbsp. Chili Paste Use more if you like it hotter(Sambel Oelek)

1 cup tomato ketchup

2 tbsp. sugar

2tbsp rice vinegar or lemon juice

1 tbsp dark Soy Sauce

1/2 tbsn. soy bean paste (Miso Paste)

Cornstarch to thicken 1/2 to 1 tbsp.

1 cup of water.

For Chili Prawns sustitute I-1 1/2 pond of Jumbo Prawns or 1 1/2 lb lobster.

Clean and cut crab into 4.crack shells and claws gently to allow spices to infiltrate.

Combine Chili Sauce ingredients mix well

Heat oil in a hot wok or large frying pan and add garlic,ginger and chili paste stir fry for 2 to 3 minutes.

Add the rest of the sauce ingredients and bring to the boil,add salt and pepper to taste.Miso paste is very salty ,check before adding additional salt.

Toss in crab stir to coat with saucefor about 2 mins. then cover and contine cooking over medium heat until the crab turns red.

Check fom time to time ,give it a stir and add more water if necessary.

When nearly cooked.remove crab,break in the egg stir around to mix and replace crab .

Remove from heat,cover and let it rest to absorb the sauce.say 10 mins.

Warm and cut up a baguette ,dish up,(should have mentioned this is for two) use bread to sop up the sauce and have a few cold ones to wash it down with.

Yes…It would be a marriage made in He.. On second thoughts,two conditions;

1..I can write my name in the dust on your TV and you will just sigh and smile sweetly.

2. I can tie my camel at the end of the bed.Oh and I cook and you wash up.Agreed?

To seal the bargain ,here is our wedding supper

Curried Dungeness Crab with Ginger and Scallions

1. Live Dungeness crabs (at least 1 per person)
2. 6 or 7 spring onions, cut into 3-inch lengths
3. A length of ginger root about 3 inches long, peeled and sliced into thin strips
4. 1 to 2 tablespoons of curry powder (1 tablespoon for 2 crabs, 2 for more)
5. 3 cloves of garlic, finely chopped
6. 3 tablespoons of oil

• Check each crab to make sure it’s still alive. If it moves, it’s good to go. If not, toss it.
• Prep each crab by breaking off its abdominal flap, then lay it on its back on a butcher block. Take your sturdiest cleaver and position it on the crab’s stomach, right down the middle. If you’re butch enough, form your hand into a fist and slam it down on the cleaver to split the crab cleanly into two halves. If you’re not so butch, take something that you can use as a hammer, like a rubber mallet, a meat tenderizer, or your spouse’s thick skull. You get the idea. 
• In a wok, heat the oil over high heat.
• Add garlic, ginger root and cook for a few minutes until aromatic. Add the curry powder and 1 cup of hot water.
• Add the crab and toss to completely cover the crab with the curried liquid and cover the lid. After about 10 minutes, toss again and add more hot water if it has boiled away and cover for another 10 minutes.
• Add the scallions, stir until they’re slightly wilted and then plate the crab and pour the wok juices over the crab.

Enjoy with steamed white rice. A nice bottle of Pinot Gris

Note: This is a messy meal, best enjoyed with really, really, really good friends and lots and lots and lots of napkins.