Spicy and fragrant crab fried rice is studded with chunks of delicate, sweet crabmeat throughout.

Ingredients

• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice (from 1 lime)
• 1/4 teaspoon granulated sugar
• 1 thai chile, thinly sliced
• 6 quarts water
• 3/4 cup kosher salt
• 8 makrut lime leaves
• 4 small lemongrass stalks, halved lengthwise
• 2 (1 1/2-pound) fresh dungeness crabs or 3 3/4 cups lump crabmeat
• 1/4 cup plus 1 tablespoon canola oil
• 2 tablespoons finely chopped garlic
• 4 large eggs
• 4 cups cold day-old cooked jasmine rice
• 4 teaspoons granulated sugar
• 2 tablespoons seasoning sauce (such as golden mountain) or maggi
• 2 tablespoons soy sauce
• 1/2 teaspoon fish sauce
• 1/2 cup thinly sliced scallions, plus more for garnish
• 1/2 teaspoon ground white pepper
• fresh cilantro leaves, for garnish
• lime wedges, sliced cucumber, and thai chile sauce (such as kikkoman), for serving

Directions

1. Whisk together all prik nam pla ingredients in a small bowl until well combined. Set aside until ready to use. If using lump crabmeat, skip to step 4.
2. Stir together 6 quarts water, salt, lime leaves, and lemongrass in a large pot or Dutch oven; bring to a boil over medium-high. Using tongs, grab crabs, and plunge each, headfirst, into pot. Cook, undisturbed, until crabs turn bright orange, 12 to 14 minutes. Meanwhile, fill a large bowl with ice and water.
3. Remove crabs from pot, shaking to remove any excess water; place in ice bath. Let stand until crabs are cool enough to handle, about 5 minutes. Remove crabs from ice bath. Remove crabmeat from shells, and transfer to a large bowl. Rinse, dry, and reserve large top shells. Discard tomalley and any remaining shell pieces.
4. Heat oil in a large wok or large skillet over medium until shimmering. Add garlic, and cook, stirring constantly, until fragrant, 15 to 20 seconds. Crack eggs into wok; cook, undisturbed, just until edges of whites start to set, about 15 seconds. Stir eggs using a spatula until scrambled, about 30 seconds. Add rice and sugar; cook, stirring often, until rice is slightly caramelized, about 1 minute. Continue to cook, stirring constantly, about 3 minutes. Stir in seasoning sauce, soy sauce, and fish sauce until well incorporated, about 1 minute.
5. Add reserved crabmeat to wok; cook, stirring constantly, until crab is heated through, 1 to 2 minutes. Add scallions and white pepper; turn off heat, and stir until scallions soften, about 1 minute.
6. Place reserved shells, open side up, on a serving plate. Divide fried rice between shells and plates. Alternatively, divide rice between 2 large bowls to serve. Garnish with cilantro and extra scallions, and serve immediately with lime wedges, sliced cucumber, Thai chile sauce, and prik nam pla.