Ingredients:
2 lbs/1 kg Snow Crab or King Crab, - fresh or frozen
4 cloves garlic, minced
1 fresh red chilli, minced
1 thumb-size piece ginger, sliced into matchstick-like pieces
2 tsp. to 2 Tbsp. Thai chilli sauce
1/4 cup ketchup or tomato sauce
1 Tbsp. soy sauce (or tamari)
3 Tbsp. fish sauce
1 1/2 cups chicken broth
1 Tbsp. cornstarch powder, dissolved in 4 Tbsp. water
1 egg
3 spring/green onions, sliced (for garnish)
2 shallots, minced, OR 1/2 cooking onion, chopped
3-4 Tbsp. white cooking wine

Method:
To steam the crab: Place crab in a steamer (you may have to break it into smaller pieces) and steam for 7 to 9 minutes. Be careful not to over-steam, or the crab will turn rubbery and no longer tender. While crab is steaming, make the sauce (below).
To make the sauce: Add 2 Tbsp. fresh oil to the wok, plus the shallots or onion, garlic, red chilli, and galangal or ginger. Fry 2 minutes over medium to high heat, adding white wine to the pan when it becomes dry.
Add chicken broth, chilli sauce, ketchup (or tomato sauce), soy sauce, and fish sauce. Stir well over medium-high.
Now add the cooked crab. Using 2 large wooden spoons, spatulas, or “shovels”, gently turn the crab in the sauce as you cook (about 2 more minutes).
Break the egg into a cup and combine it with the arrowroot or cornstarch powder dissolved in water. Stir with a fork, making sure yolk is broken.
Add the egg mixture to the wok. Stir well to combine (the egg mixture will thicken the sauce). Turn down the heat to low, but continue to stir and mix the chilli crab.
Do a taste test for salt and spice, adding more fish sauce if not salty enough (if too salty for your taste, add a squeeze of fresh lime juice). If too spicy for your taste, add a little more tomato sauce (or tomato juice).
To serve: use tongs to lift the crab out of the wok and onto a serving platter or large serving bowl. Pour the sauce over the crab, and sprinkle with green onion. Serve with plenty of Thai jasmine-scented rice and serviettes (you must use your hands to eat this dish, and it can get messy).
Provide a nut-cracker if you have one, as the shells can sometimes be difficult to crack. Also, satay sticks are very useful for pushing the crab meat out of the shell. Serve this dish with a cold lager, or chilled glass of white or rose wine. Enjoy!