Ingredients

• 2 whole Dungeness crabs
• 0.5 cups garlic oil
• 0.5 cups sliced garlic
• 1 yellow onion , sliced
• 1 cup thinly sliced ginger rounds , with skin on
• 0.5 cups bias-sliced scallions , whites only
• kosher salt and ground black pepper to taste
• 1 tablespoon fish sauce
• 1 , 8.75 ounce
• 5 Thais chilies , sliced into thin rings
• 1.5 quartss coconut milk
• 2 cups water , or more as needed
• 1 bunch fresh spinach
• 0.5 cups bias-sliced scallions , greens only

Instructions

1. 1 Fill a large bowl with ice and cold water. Bring a large pot of salted water to a boil. Add crabs; cook until shells turn bright red, 8 to 10 minutes. Plunge crabs into ice water to stop the cooking process. Drain and set aside.
2. 2 Heat a large wok over medium-high heat. Add garlic oil and garlic; cook until garlic lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger; cook until onion is translucent, 4 to 5 minutes. Add scallion whites; season with a few pinches of salt and black pepper.
3. 3 Add fish sauce; let infuse for 1 minute. Stir in shrimp paste; cook until toasted, about 3 minutes. Add Thai chilies; cook for 1 minute. Pour in coconut milk and water; bring to a simmer. Reduce heat to medium-low; cook until sauce is thickened, about 10 minutes, adding more water if sauce too dry.
4. 4 Meanwhile, crack open crabs; remove meat and discard shells. Add crabmeat to sauce along with any accumulated juices; simmer until flavors meld, 8 to 10 minutes. Season with salt and black pepper. Toss in spinach until wilted. Garnish with scallion greens.

Nutrition per serving