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Heat a large wok or high-sided sauté pan over medium-high heat. Swirl in the peanut oil, then add the shallots, garlic, and ginger. Stir-fry until aromatic, about 1 minute.

Add the crab claws; stir-fry for 1 minute. Then add the tomatoes and chili paste; cook, stirring constantly, until the tomatoes start to break down, about 2 minutes.

Pour in the soy sauce mixture; bring to a simmer. Stir in the cornstarch mixture; bring back to a simmer and cook, stirring constantly, until thickened, about 10 seconds.

Variations: Substitute 4 pounds cooked Jonah crab claws.

Substitute 4 pounds in-shell crayfish or 2 pounds medium or large deveined shrimp in their shells. Stir-fry these an extra minute before adding the tomatoes, just until they begin to turn red or pink.

Pan-Seared Soft-Shell Crabs with Brown Garlic Butter

So-called soft-shell blue or rock crabs are crabs that have just molted and therefore lack a hard shell, so you can eat them whole, provided your fishmonger has cleaned them for you. Makes 6 servings

8 tablespoons (1 stick) unsalted butter, cut into chunks

2 garlic cloves, minced

1½ cups all-purpose flour

1 tablespoon salt, plus additional to taste

1 teaspoon freshly ground black pepper

1 teaspoon mild paprika

1 teaspoon dried thyme

¼ teaspoon cayenne pepper

2 tablespoons canola oil

12 cleaned soft-shell crabs

Place the butter and garlic in a large skillet; set it over low heat until the butter melts. Raise the heat to medium-low and cook until the foaming stops, the milk solids fall out of suspension, and the butter starts to turn golden, about 3 minutes. Immediately remove the pan from the heat, cover, and set aside.

Whisk the flour, 1 tablespoon salt, pepper, paprika, thyme, and cayenne on a large plate.

Heat a large skillet over medium heat. Swirl in the canola oil. Dip several of the crabs in the flour mixture, coating them evenly and thoroughly and then shaking off the excess. Slip as many crabs as will fit into the skillet and cook until browned, about 4 minutes. Turn and continue cooking until browned on the other side, about 4 minutes.

Transfer to a serving platter and continue making more crabs. Serve by spooning a little of the garlic butter over each crab.

Variation: Forgo the brown garlic butter (step 1). Fry the crabs using the technique in steps 2 through 4; serve with lemon wedges or malt vinegar as a garnish.

Crab, Shrimp, and Scallop Bread Pudding

Here’s a true seafood indulgence: a creamy, delicious casserole based on a Chilean dish, Chupa. Make sure the bread is stale so it doesn’t fall apart instantly when soaked in the broth mixture. Makes 10 to 12 servings

3 cups vegetable broth

1 cup dry white wine

1 pound medium shrimp (about 35 per pound), cleaned and deveined

1 pound bay scallops

2 cups whole or low-fat milk (do not use fat-free)

1 large day-old and very stale Italian bread loaf, cut into 1-inch cubes (6 cups)

2 large eggs

3 tablespoons unsalted butter, melted and cooled, plus additional for greasing the pan

1 tablespoon paprika

4 teaspoons chopped oregano leaves or 2 teaspoons dried oregano

Many dashes of hot red pepper sauce to taste, up to 1 teaspoon

12 ounces lump crabmeat, picked over for shell and cartilage

8 ounces Gruyère, shredded

½ teaspoon salt

½ teaspoon freshly ground black pepper

Bring the broth and wine to a simmer in a large saucepan set over high heat. Add the shrimp and cook for 1 minute. Add the scallops and cook until they are opaque and the shrimp are pink but not yet firm, about 2 more minutes.

Transfer the shellfish to a colander set in the sink with a slotted spoon. Remove the broth mixture from the heat. Refresh the shellfish under cool running water. Roughly chop the shrimp and scallops. Place on a plate; cover and refrigerate.

Skim off any foam from the broth mixture; bring back to a boil on high heat. Boil vigorously until reduced to 2 cups. Stir in the milk.

Place the bread in a large bowl. Pour the broth mixture over it; set aside to soak for 1 hour.