- 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
Using a cleaver or large chef’s knife, cut Dungeness crabs in half lengthwise and remove back shell and spongy green matter.
Remove claws from body section and, using the back of a cleaver or chef’s knife, crack in several places. Cut each body section into two or three pieces, leaving legs attached. Rinse all pieces thoroughly and pat completely dry.
In a wok or large skillet over moderate heat, heat the oil until hot but not smoking. Add ginger, garlic, and chiles, and stir-fry until fragrant, about 30 seconds. Add black beans and stir-fry several seconds. Add crab and stir-fry until meat begins to turn opaque, about one minute. Stir in rice wine, tomato and chili sauces, sugar, salt, pepper, and one cup water. Bring to a boil, then reduce heat to low and simmer, uncovered, stirring frequently, until crab meat is fully cooked, three to four minutes.
In small bowl, whisk together cornstarch and two tablespoons water. Stir into crab mixture in pan and simmer, uncovered, until sauce thickens, about one minute. Stir in eggs and simmer, uncovered, until bits of egg are fully cooked, about one minute.
Stir in cilantro and scallion. Serve immediately with steamed Chinese buns or baguette slices.