Ginger-Garlic Stir-Fried Crab

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.