Chili Crab Recipe

Name: Chili Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large live Dungeness crabs, each about 1 1/4 - 1 1/2 pounds; 10 -12 fresh red chiles, stemmed, seeded and chopped or 6 dried Asian chiles (3 inches long), stemmed, seeded, chopped and soaked in warm water to cover for 10 minutes, drained; 2 tablespoons minced garlic, or to taste; 2 tablespoons minced shallots; 1 tablespoon finely grated gingerroot; 2 tablespoons vegetable oil, plus additional; 1/2 cup ketchup; 1 1/2 cups water; 1 tablespoon Asian fish sauce, such as Nam Pla; 1/3 cup Thai sweet chile sauce; 2 tablespoons fresh lime juice; 1 tablespoon cornstarch combined with 2 tablespoons water; 2 large eggs, lightly beaten; 3 tablespoons sliced scallion for garnish; Slices of white bread as an accompaniment, if desired

Servings: persons

2 large live Dungeness crabs, each about 1 1/4 - 1 1/2 pounds
10 -12 fresh red chiles, stemmed, seeded and chopped or 6 dried Asian chiles (3 inches long), stemmed, seeded, chopped and soaked in warm water to cover for 10 minutes, drained
2 tablespoons minced garlic, or to taste
2 tablespoons minced shallots
1 tablespoon finely grated gingerroot
2 tablespoons vegetable oil, plus additional
1/2 cup ketchup
1 1/2 cups water
1 tablespoon Asian fish sauce, such as Nam Pla
1/3 cup Thai sweet chile sauce
2 tablespoons fresh lime juice
1 tablespoon cornstarch combined with 2 tablespoons water
2 large eggs, lightly beaten
3 tablespoons sliced scallion for garnish
Slices of white bread as an accompaniment, if desired

1
In a casserole or large pot of boiling salted water, add the crabs and cook them for about 1 minute, or until no longer moving.
2
Drain and set aside until cool enough to handle.
3
To clean the crabs pull off top shells; pull and twist off each apron; remove gills.
4
With sharp knife cut crabs into quarters, rinse and drain.
5
In mortor and pestle or small food processor pound or process chiles, garlic, shallots and ginger with a little oil if necessary.
6
Combine all sauce ingredients.
7
Heat a wok over moderately high heat.
8
Add 2 tablespoons oil and heat until hot.
9
Add chili and garlic paste and stir-fry 1 minute.
10
Add crabs and stir-fry 2 to 3 minutes or until shells turn red.
11
Add sauce ingredients, bring to boil and simmer, covered, 5 to 7 minutes.
12
Transfer crabs to serving dish.
13
Bring sauce in wok to a boil.
14
Stir cornstarch mixture and add to wok.
15
Simmer until thickened.
16
Gradually add eggs in a stream, whisking, and cook for 1 minute.
17
Pour sauce over crabs and garnish with scallion.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large live Dungeness crabs, each about 1 1/4 - 1 1/2 pounds, 10 -12 fresh red chiles, stemmed, seeded and chopped or 6 dried Asian chiles (3 inches long), stemmed, seeded, chopped and soaked in warm water to cover for 10 minutes, drained, 2 tablespoons minced garlic, or to taste, 2 tablespoons minced shallots, and more.

Yes, Chili Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Crab

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