Miang of Peekytoe Crab
"I serve it with pomelo, chili jam, and a dressing I make with galangal and fish sauce," says Dieterle, "with fried garlic on top." Atop the shiso leaf, the loosened segments of pomelo weave into the delicate shards of crab.
Crab Hot & Sour Soup
"I fry up the roe of the blue crab with a whole lot of Thai aromatics—kaffir leaf, lemongrass, shallots—and then make a stock with fish sauce, chili, and lime." The dumplings are "made with a shrimp mousse" and join cloud ear mushrooms and cilantro in the bowl.
Stuffed Blue Swimmer Crab
"The meat comes out of the crab, and then I make sort of a pork Chiang Mai-style sausage," which is then incorporated with the crab and "all steamed together in the shell." There's a good bit of heat in the main dish, "which is why I left the papaya salad less spicy." Chili, sesame oil, and ground peanuts finish it off.
Stir-Fried King Crab Noodles
"You start with the usual galangal, ginger, lemongrass, plus the crab roe, and you fry that paste up with tamarind, kaffir lime, and palm sugar," says Dieterle. From there, "bean curd vermicelli, fish sauce, bean sprouts, and shucked crab—a lot of it."
Chocolate Chunk Ice Cream Sandwich
"I mean, I didn't want crab in the dessert." Two crab-shaped chocolate sugar cookies sandwich housemade peppermint-chocolate ice cream.