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!
Yield 2 servings

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.

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