Instructions: Crab:
1 Dungeness crab (about 1 1/2 pounds), cooked, cleaned, cracked; or blue crabs,
lobster or jumbo shrimp
1/4 cup sake
2 lime wedges
Steamed rice

For lemon grass sauce, heat 1 tablespoon of the peanut oil in small saucepan over medium-high heat. Add lemon grass, ginger, chili, garlic and shallot; cook until soft, about 2 minutes. Add broth, vinegar, soy sauce, sugar, chili paste and black beans; simmer 5 minutes. Mix together water and cornstarch in small cup. Stir into broth mixture; simmer until thickened, about 2 minutes. Set aside.

Heat remaining 2 tablespoons oil in wok over high heat until almost smoking.

Toss in crab and sake. Cover; cook 3 minutes. Pour in lemon grass sauce; simmer until crab and sauce are heated through, about 1 minute. Place crab on serving platter. Pour sauce over and around crab. Serve with lime wedges and steamed rice.

Note: To prepare lemon grass, trim stalk to about 3 inches in length. Trim root end and remove dried outer leaves. Mince remaining white part of lemon grass.

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