Chile Crab

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Chile Paste:

6 garlic cloves, peeled

2 shallots, peeled

1 to 2 Thai or bird's eye chiles (preferably red)

2 Fresno chiles (also chile caribe or chile cera), seeded, or 1/4 cup roasted red pepper

1 stalk lemongrass, outer leaves removed and sliced very thinly from the root end up 2 inches

1 paper-thin slice peeled fresh galangal(optional)

The Crab:

tablespoon Asian fish sauce

1 tablespoon dry sherry or rice wine

1 live Dungeness crab (1 1/2 to 2 pounds), dressed and sectioned

4 tablespoons cooking oil

1/2 cup Thai sweet chili sauce

1/3 cup chicken stock

1 kaffir lime leaf, minced

Additional kaffir lime leaves, for garnish

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