Whole Dungeness Wok-Fried Crab

To make the lemongrass sauce: Heat 1 tablespoon of peanut oil in a small saucepan on medium-high heat. Saute the green onions, lemongrass, red pepper, ginger and garlic until soft, about 2 minutes.

Add the chicken stock, rice wine vinegar, soy sauce, sugar, chili paste and black beans. Bring to a simmer for 5 minutes. Add the dissolved cornstarch and simmer, stirring frequently, until the sauce becomes glossy and thickens, about 2 more minutes. Set aside.

To wok-fry the crab: Heat 2 tablespoons of peanut oil in a wok over high heat until almost smoking. Toss in the crab pieces (including the carapace or top shell), add the sake and cover. Steam for 2 to 3 minutes. Add the lemongrass sauce and simmer until the crab is heated through and the sauce thickens to desired consistency, about 1 to 2 minutes.

On a large platter, arrange the crab so it looks whole again, with carapace on top. Pour all the sauce over and around it.

You'll need crab crackers, a side bowl for the shells, a stack of napkins and bowls of warm lemon water to clean your hands. Serve this with steamed white rice.