Units Scale

2 live Dungeness crabs (or whatever local crab is alive and/or freshest), about 2 pounds each
Scant 1/2 cup peanut oil
4 tablespoons butter
2 shallots, minced
7 cloves garlic, minced
1 tbsp good-quality taucheo 豆瓣酱 (aka Fermented Bean Paste), mashed. Taucheo is very fragrant and adds great umami flavor
1 1/2 tablespoons ginger paste
1 sprig fresh curry leaves (available in Asian and Indian grocery stores - this is an optional ingredient)
1 tablespoon Serrano chile, chopped fine
1 tablespoon soy sauce
1 tablespoon chicken stock (use low-salt if canned)
1 tablespoon Shaoxing rice wine (or use medium-dry Sherry)
1 tablespoon dark soy sauce (note this is not standard soy sauce, it is darker and richer - buy it from Asian supermarkets or on Amazon)
1/4 cup oyster sauce (I prefer Lee Kum Kee Premium brand)
1/4 cup black pepper, coarsely ground (or to taste) (see note)
Chopped Cilantro

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Have your fishmonger kill and clean the crabs, cut them into quarters and crack the claws.
In a large wok, preferably cast iron, heat the oil over a high flame until very hot, but not smoking. Stir-fry the crab pieces in two batches, 4 to 5 minutes each, until they turn bright red. Remove from the wok and set aside.
Lower the heat to medium high and add the butter to the wok, with the existing oil. As soon as it begins to sizzle, add the rest of the ingredients. Stir-fry briefly. Then return the crab to the wok and stirfry for 4 to 5 minutes more. Make sure that the crab is well-coated with the peppercorn mixture.
Remove from the wok, garnish with chopped Cilantro and serve at once with ice cold beer, some buns or bread to soak up that delicious sauce and a very large stack of napkins, you’ll need them!