Sichuan/Chongqing-style crab: blue crab or Dungeness chopped, dusted in starch, fried, then tossed in a heap of dried chili, Sichuan peppercorn, ginger, garlic and scallion. A 1990s nightlife dish that rode out of Chongqing and became nationwide.
麻辣蟹 is the peppery cousin.
