Stuffed Crab With Fennel and Snap Pea Salad

Ingredients

• 4 medium blue crabs (about 6 oz. each)
• 2 Tbsp. small dried shrimp
• 6 large dried shiitake mushroom caps
• 4 dried scallops
• 2 Tbsp. vegetable oil
• One 2-in. piece ginger, peeled and thinly sliced
• 2 cups glutinous rice, rinsed
• ¼ cup store-bought or homemade fried shallots
• ¼ cup michiu (Taiwanese rice wine)
• 2 Tbsp. aged soy sauce or regular soy sauce
• 2 Tbsp. black sesame oil or toasted sesame oil, plus more for serving
• 1 tsp. freshly ground white pepper
• ½ tsp. kosher salt
• 2 cups snap peas
• 2 Tbsp. Thai sweet chile sauce
• 1 Tbsp. lime juice
• 1 Tbsp. sugarcane vinegar
• ½ cup cilantro sprigs, cut into 1-in. lengths
• 1 fennel bulb, cored, bulb thinly sliced, stalks cut on the bias, and fronds reserved

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