Chili Crab

• 2 pounds Dungeness Crab, parboiled, separated and cracked

• 1/4 cup ketchup

• 1 teaspoon chili garlic sauce

• 1 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 cup stock (chicken, fish or vegetable)

• 1 tablespoon garlic, finely minced

• 1 tablespoon ginger, finely shredded

• 1 tablespoon sugar

• 3 scallions, finely sliced

• 2 tablespoons cooking oil

In a large measuring cup, combine ketchup, chili garlic sauce, soy sauce, rice vinegar, sugar, and stock. Set aside. Heat the vegetable oil in a large wok or frying pan, add garlic, ginger and crab and stir-fry for about 3 minutes. Add the contents of the measuring cup, and stir gently to coat the crab pieces. Add scallions, reduce heat, cover and simmer for 5 to 7 minutes. Remove from the heat, transfer crab pieces to attractive serving dishes ladle sauce over the crab and serve immediately. Serves 4.