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1
Melt the butter in a large saucepan.
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2
Add the onion, celery, garlic and ginger and cook over moderate heat until softened, about 5 minutes.
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3
Add the coriander seeds, crushed red pepper, cardamom, star anise, peppercorns, cilantro and basil sprigs and lime leaves and cook for 1 minute.
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4
Add the wine and cook over moderate heat until reduced by half, about 5 minutes.
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5
Add the fish sauce, lime juice and water and bring to a boil.
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6
Simmer over moderately low heat for 15 minutes.
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7
Strain the broth into a small saucepan, season with salt; keep warm.
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8
In a small skillet, combine the cumin, cardamom, coriander, fennel and star anise and toast over moderately high heat until fragrant, about 1 minute.
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9
Transfer to a spice grinder and let cool, then grind to a fine powder.
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10
In a medium skillet, heat 2 tablespoons of the oil.
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11
Add the onion and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes.
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12
Add the ground spices and cook over low heat for 1 minute.
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13
Fold in the crabmeat, cilantro and lemon and lime juices and remove from the heat.
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14
Season with salt and pepper.
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15
In each of 2 large nonstick skillets, heat 1 1/2 tablespoons of the remaining oil until shimmering.
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16
Season the snapper with salt and pepper; add to the skillets, skin side down.
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17
Cook over high heat, gently shaking the skillet, until the skin is golden brown and crisp, 5 minutes.
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18
Flip the fillets and cook for 2 minutes longer.
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19
Mound the spiced crab mixture in warmed shallow bowls and top with the snapper fillets, skin side up.
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20
Spoon the broth all around and serve right away.
