Chiu Chow Cold Crab?
A little over a year ago I had a dish called Chiu Chow Cold Crab at a chowdown at a Chinese restaurant in the bay area. Below is a link to the report with a description of the crab. Basically, it's Dungeness crab that has been boiled in a very flavorful liquid--which imparts a slightly sweet and exotically spiced flavor to the meat--then served chilled. I want to make this dish, or something like it, for an upcoming potluck. I've boiled many live crabs before, but never tried something like this.
Anyone have any suggestions for how to do this? What should I put in the cooking liquid? Are there any special handling techniques that I should use?