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Arrange crab halves in a single layer on a baking sheet lined with kitchen towels. Chill, uncovered, to let dry slightly, 2 to 3 hours. Make the dipping sauce
Combine shallots, chiles, soy sauce, chicken stock, rice wine, sugar, ginger, and garlic in a medium bowl. Fry the crab
Line another baking sheet with a few layers of paper towels. Combine sugar, pepper, and 1 ½ teaspoons salt in a small bowl. Place egg whites in a wide shallow bowl; whisk lightly to loosen. Place cornstarch in a second wide shallow bowl. Heat peanut oil over medium-high heat in a large wok to 375°F. Dip crab pieces in egg whites to coat, then dredge in cornstarch. Working in 2 batches, lift crabs from cornstarch, shaking off excess, and fry in oil until crispy, 2 to 4 minutes, turning once. Transfer to paper towel-lined baking sheet to drain. Transfer 2 tablespoons of oil from wok to a large skillet. Heat over high heat. When smoking, add scallion whites, chiles, and crabs. Toss to coat, sprinkling the sugar mixture over as you toss, 1 to 2 minutes. Transfer to a platter and garnish with scallion greens. Serve with dipping sauce.