DUNGENESS CHILI CRAB Recipe Recipe

Name: DUNGENESS CHILI CRAB Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons Asian sweet chili sauce; 10 tablespoons ketchup; 4 tablespoons white wine vinegar; 2 cups of water; 2 egg whites, beaten with 1 tablespoon water; 3 tablespoons cornstarch mixed with 3 tablespoons water; 5 tablespoons canola oil; 2 large Dungeness crabs (2 A 1/2 lbs each), each cut into 6-8 pieces each; Reserved crab roe from crab; 10 cloves of garlic, coarsely chopped; 10 slices of ginger, sliced and julienned finely,; 4 tablespoons sugar or more to taste; 1 teaspoon kosher salt; 1 cup cilantro leaves, cut into 2 inches sprigs; 1 cup scallions, green and white, julienned into 2 inches strips

Servings: persons

6 tablespoons Asian sweet chili sauce
10 tablespoons ketchup
4 tablespoons white wine vinegar
2 cups of water
2 egg whites, beaten with 1 tablespoon water
3 tablespoons cornstarch mixed with 3 tablespoons water
5 tablespoons canola oil
2 large Dungeness crabs (2 A 1/2 lbs each), each cut into 6-8 pieces each
Reserved crab roe from crab
10 cloves of garlic, coarsely chopped
10 slices of ginger, sliced and julienned finely,
4 tablespoons sugar or more to taste
1 teaspoon kosher salt
1 cup cilantro leaves, cut into 2 inches sprigs
1 cup scallions, green and white, julienned into 2 inches strips

1
Preparing the sauce ingredients mise-en-place: Mix chili sauce, ketchup, vinegar and 2 cups of water together; set aside.
2
Beat egg whites with water; set aside.
3
Mix cornstarch with water; set aside.
4
Preparing the crab.
5
Ask your fishmonger to kill and clean the shellfish for you, but you must cook it within 2-3 hours of killing.
6
Otherwise, kill the fresh crab by stabbing it in the soft part of its underside.
7
Remove gills (dead manas fingers) and innards.
8
Clean and pat dry the crab.
9
Cut each crab into 6 pieces Reserve the crab roe.
10
Cooking the crab: Heat 3 tablespoons of canola oil in wok.
11
Fry the crab pieces including crab roe till bright vermillion red and fragrant.
12
Remove crabs from wok to a large bowl.
13
Do not wash wok!
14
Using the same wok, and high heat, add 2 tablespoons oil and brown garlic, ginger till fragrant; about 2 minutes.
15
Add chili-ketchup sauce mixture.
16
Bring to boil and add sugar and salt to taste.
17
Drizzle on egg white in large circles, wait half a minute then stir to get silky threads of whites.
18
Add cornstarch mixture and stir to thicken.
19
Add back the crab to the wok.
20
Mix well.
21
Cover and steam for 5 minutes.
22
Stir occasionally to prevent sticking and burning.
23
If the sauce is too thick, add a little more water.
24
The sauce should coat the crab.
25
Toss in the cilantro and scallions, leaving a small handful for garnish.
26
Serve immediately and garnish with more cilantro and scallions.

464

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: 6 tablespoons Asian sweet chili sauce, 10 tablespoons ketchup, 4 tablespoons white wine vinegar, 2 cups of water, and more.

Yes, DUNGENESS CHILI CRAB Recipe 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.

DUNGENESS CHILI CRAB Recipe

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