Title: Crab Singapore
Categories: Shellfish Main
Yield: 2 Servings

1		Freshly cooked Dungeness crab, cleaned and cracked, includin
3		Cloves garlic
1	tb	Chopped fresh ginger
1	tb	Salad oil
		Singapore chile sauce, recipe follows
		Fresh cilanto sprigs, optional
2	c	Hot cooked long-grain white rice

Rinse crab back shell and set aside with crab.

Pound garlic and giner into a paste.

Set a wok r a 5 to 6 quart pan on high heat. Add oil. When oil is hot, add garlic-ginger paste. Stir until golden, 30 seconds to 1 minute. Add Singapore chili sauce and crab. Stir with a wide spatula until crab is hot and sauce is boiling, 3 to 4 minutes. Arrange crab on a hot platter. Lay crab back shell onto crab pieces. Garnish with cilanto. Serve with rice.

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