Ingredients
1 whole crab,  cleaned, and cut into 8 pieces
1 tbs of garlic, sliced thinly
2 tbs of fish stock, or you may use chicken stock
1 tbs pong gareecurry powder
1 tbs thin soy sauce
a pinch of palm sugar
2tbs of fish sauce - nam pla
2 tbs of shallots, sliced thinly
2 spring onions, sliced thinly
1 tbs of julienne green or red bell pepper

Method
1. Heat some oil in a wok, and stir fry the garlic and onions.
2. Add the fish stock, soy sauce and fish sauce,
3. stir fry the crab until nearly cooked,
4. add the remaining ingredients.
5. Line a serving dish with lettuce and pour the crab over it
garnish with coriander leaves, lime leaves, and slices of cucumber.

If using crab claws, then steam the crab claws, and combine the remaining ingredients separately, and reduce them to form a dipping sauce.

This dish is served with the usual Thai table condiments, and you may like to add a spoonful of prik dong (red chilies in vinegar) to it.

As always with this type of tropical seafood dish, you can serve it hot, at room temperature, or chilled.