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Thai Chili Crab

I'm pretty excited about today's post because I'm happy to relive the experience via these photos. This meal is from back in 2020, the weekend of Halloween. It was a freakin' delicious dinner and I'm so glad it's currently Dungeness crab season because I want to eat this again. The season is typically from November through June, though, I read somewhere that the start of this season was delayed somewhat and there have been some issues related to migratory period of whales; I don't know, everything has been messed up due to the events of 2020 so nothing surprises me anymore. Though this recipe could be made using regular blue crabs, the beauty of using Dungeness crab is that they're humongous so you don't even have to dig and excavate and mine for the meat. It just falls out and there's so much of it. Ingredients [serves 4]: 2 Dungeness crabs 2 teaspoons canola oil 4 cloves garlic, minced ½" knob ginger, minced 1 lemongrass stalk, finely slic

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