This recipe is inspired by Danny Bowien's recipe for Mapo Tofu, but made my own by simplifying it, adding crab, water chestnuts, and a hit of lemon at the end. Danny's version includes sauces that he makes himself, I purchased mine at the Asian Market, once purchased these items become pantry staples and this dish comes together quickly and easily. Chili crab is another popular Szechuan dish so I guess this would be a mix of the two.

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