Chili Crab

(Pacific Northwest)

Chili Crab is a popular crab dish originated in Singapore. They say you can't go anywhere in the area to avoid the temptation to try it. Mud crabs are commonly used in this spicy stir fried tomato and chili-based sauce.

It has been listed at #35 for World's 50 Most delicious foods by CNN in 2011. They say there are a dozen ways to make this savory dish, there's only one way to eat it...gracefully! This chili crab dish will be one of the most memorable and delicious eats you'll ever have with crab, and you get to make it in the comfort of your own home!

For the Sauce:

2 cups- Chicken Broth
2 cups- Ketchup
4 tablespoons-Soy Sauce
2 tablespoon-Chili Garlic Sauce
2 tablespoon-Rice Vinegar
2 tablespoon-Sugar

2 Whole Dungeness, Mud Crabs or Soft Blue Crabs (If using Blue Crabs, you may want to add 2-4 more, or you can cut the recipe in half)
2 tablespoons-Cooking Oil
4 tablespoons-Minced Garlic
2 tablespoon-Minced Ginger
2-Red Thai Chili's, seeded and minced
2-Lightly Beaten Egg's
Green Onion or Parsley for garnish (optional)

Mix the sauce ingredients in a small bowl and set aside.

In a pot of boiling water, parboil the crabs for 2 minutes.
Drain, rinse with cold water, and drain again.
Pull off the top shell in one piece and reserve for garnish.
Remove and discard the gills and spongy parts under the shell.
Twist off the claws and legs; crack them with a cleaver or mallet.
Cut the body into 4 pieces.
Place a wok over high heat until hot.
Add oil, swirling to coat sides.
Add garlic, ginger, and chili; cook, stirring, for 1 minute.
Add crab and stir-fry for 2 minutes.
Add sauce and reduce heat to low; cover and simmer, stirring once or twice, until crab is cooked, 6 to 7 minutes.
Stir in egg and cook just until it begins to set, about 1 minute.

Arrange the crab and top shell on a serving plate. Pour sauce over all and garnish with green onion.

This Chili Crab recipe yields 2 servings.

Go to Crab Meat Recipes


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