Vietnamese Stir-Fried Crabs

Yield: 4 servings

     12 lg Male blue crabs, cleaned
           -and halved, with top
           -shells reserved
      2 c  All-purpose flour, seasoned
           -with salt and pepper.
           Vegetable oil for frying
      6 tb Butter
      6 tb Olive oil
      3    Stalks lemon grass, tops
           -discarded, bulbs finely
           -chopped
      4 tb Minced garlic
      3 tb Hot pepper flakes
      3 tb Kosher salt
      3 tb Sugar
      3    Piece fresh ginger peeled
           -and julienned
      1 bn Green onions, chopped
      4    Or 5 fresh Serrano chilies,
           -thinly sliced into rounds

 
  This can be prepared using either the blue guys or the big ol'
  Dungeness crabs.

  Dredge the crabs in the seasoned flour.  In a large skillet heat oil
  to a depth of 1/2 inch.  Add the top shells and fry over fairly high
  heat, turning, until crispy on both sides.  Remove to paper towels to
  drain. Discard the cooking oil.  Return the pan to medium heat and
  add the butter and olive oil. when the butter melts, add the
  lemon grass, garlic and pepper flakes and sate for about 30 seconds.
  Add the crab halves and sprinkle with the salt and sugar.  Stir well.
  Add the ginger, green onions and Serrano chilies.  Cook, stirring
  often for 3 to 4 minutes. Place the crab tops, hollow side up, on a
  platter.  Tuck the crab pieces in the shells. Pour all of the pan
  juices over the stuffed shells. Serve at once, with steamed jasmine
  rice and plenty of napkins for messy hands.