Singapore Chili Crab


Exotic, quick, and messy to eat (lots of finger-lickin’ with this one). Serve with steamed rice and a stack of napkins!
1/2 cup water
1/2 cup ketchup
2 tablespoons soy sauce
2 teaspoons chili paste
1 tablespoon rice vinegar
1 tablespoon sugar

2 Dungeness crabs, live, about 1-1/2 pounds each
2 tablespoons peanut oil
2 tablespoons garlic, minced
1 teaspoon ground ginger or 1 tablespoon fresh, minced
1/2 jalapeno, chopped fine
Handful cilantro sprigs
4 scallions, cut into 2" fingers
1 teaspoon cornstarch
1/4 cup water
1 Bring a large pot of water to boil

2 In a small bowl, mix sauce ingredients together. Set aside.

3 Plunge crabs into boiling water for 2 min.

4 Remove back, drain, rinse, pull apart and clean. Cut body pieces into 2, crack legs and claws with a mallet or back of chef's knife.

5 Heat oil in wok and add garlic, ginger and jalapeno. Stir fry 1 min.

6 Add crab and stir fry 2 min.

7 Add sauce, stir and cook for 7 min.

8 Mix cornstarch with water. Add cornstarch mixture to crab, cook for 1 min.

9 Add scallions and cilantro, reserving a bit for garnish. Cover and cook 1 min.

10 Transfer to platter. Top with back shells as garnish and sprinkle with reserved cilantro and scallions.

servings  use metric
original recipe yield: 2 Servings

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