4 Dungeness Crabs (alive)
1 12oz, seasoned Rice Vinegar (www.mizkan.com)
1 18-Oz. Chili Garlic Sauce (www.huyfong.com)
In a large covered stock pot, 2/3 full water, bring to boil, add 18oz. chili sauce. Carefully, using tongs or long soup spoon, carefully place each crab in the pot, careful not to splash(OUCH!) Cover and bring to a slow boil for 25 minutes. Carefully, drain the water, place crabs on cookie tray to cool. Serve warm. Dip crap in rice vinegar or clarified warm butter and serve with sour dough bread. Wowza!
Chef PTSD: Chili Garlic Crab