Our party applied it to Burmese fried cucumber (first photo below, $8.99), which fairly begged for the tangy sauce; unlike fried pickles, traditional or otherwise, the sliced cucumber couldn't fall back on any sourness of its own. A few bits of chili, and many more of onion, are evident in the sauce, which also had a faint earthy note that one dining buddy correctly pegged as dried shrimp.
Crazy Crab is a successor to Excellent Thai, whose cuisine once covered a swath of Southeast Asia but was highlighted by dishes with a Burmese or Yunnanese heritage. (That's where I had "tofu tots," the aforementioned fried yellow tofu, with a sauce prepared to a similar tangy recipe.) Excellent Thai has morphed into another Asian restaurant, while the parties responsible for the Burmese and Yunnanese chow have moved several blocks away and made over a former deli, at least in part. Crazy Crab's curious square counter is framed by a partition covered in lotto cards and surmounted by a menu board, of the old-school, tab-and-groove style, that offers "American" chow, available from breakfast through lunch. The Crazy Crab moniker refers to a bill of fare at dinner, when seafood boils meet seafood bibs.
The menu items that name-check Burma and the neighboring Chinese province of Yunnan are much less common in New York, of course, and so are more intriguing. To be sure, some of the flavors may have been transformed by a sojourn in Taiwan. At least one Burmese-born Crazy Crab staffer was raised in that country; the printed menu is rendered in English and Chinese; and Mandarin is a useful second language at the restaurant. Also shown below: tea leaf salad ($9.95), a wetter-than-usual rendition, but still tasty; shredded pork with Yunnan pickled vegetables ($11.99); Yangchow fried rice ($7.99); kung bo chicken ($11.99).
Crazy Crab (also known as Bona Food)
40-42 College Point Blvd. (40th Rd.-41st Ave.), Flushing, Queens