Crabs in Chipotle Chile Sauce

Odilia Roman’s chile-shrimp dish, Camarones Enchilados, is only one of several variations she likes to play on the shellfish-and-chile theme. The exact makeup of the sauces varies with her mood. I was there once when she produced this fiery crab entree. The dish should be quite hot, but if you want to temper it a little, change the proportion of chiles to 8 guajillos and 2 canned chipotles.