I’ve eaten blue crabs in Maryland, Dungeness crabs in San Francisco, and mud crabs in Bombay, and I’ve noticed that no matter which coast you’re on or in which country, locals love to celebrate crab season. I like my crabs cracked gently so it’s easy to access the juicy, tender meat hidden inside. They’re especially good stir-fried and coated with this highly aromatic sauce made with ginger, garlic, chiles, and, of course, a little bit of lime juice.
Fill a large bowl with ice and plenty of cool water. Set aside until this ice bath is needed.
Fill a large stockpot with water, add
Heat a large Dutch oven, stockpot, or wok over high heat, and add the oil. When the oil is hot, add the onion and sauté until translucent, 4 to 5 minutes. Add the coriander, garlic, ginger, and chiles and cook until fragrant, 30 to 45 seconds. Add the crabs, pepper, jaggery, and remaining
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