FOR THE DIPPING SAUCE:
4 tbsp. fish sauce
2 small red or green Thai chiles,
stemmed and sliced into thin rings
Juice of 2 limes
FOR THE CRABS:
12 live blue crabs (about 4 lbs.)
4 12-oz. bottles of lager beer
2 tsp. kosher salt
10 garlic cloves, smashed
3 Thai chiles, stemmed and split
1 bunch cilantro
2 limes, halved
1. First, make the dipping sauce: Whisk together fish sauce, chiles, and lime juice. Set aside.
2. Rinse crabs under running water. Pour beer into a 6-quart pot; bring to a boil over high heat. Add salt, garlic, chiles, and cilantro. Squeeze in juice from halved limes; add limes.
3. Add crabs to pot; cook, covered, until they turn a vibrant reddish-orange, about 8 minutes. Using tongs, transfer crabs to a platter. Serve with sauce.