Last updated 6/12/2012 12:59:37 AM. Recipe ID 22625. Report a problem with this recipe.
Title: Chili crab
Yield: 4 Servings
2 lg 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 tb Minced garlic, or to taste
2 tb Minced shallots
1 tb Finely grated gingerroot
2 tb Vegetable oil, plus
For the sauce:
1/2 c Ketchup
1 1/2 c Water
1 tb Asian fish sauce, such as
1/3 c Thai sweet chile sauce
2 tb Fresh lime juice
1 tb Cornstarch combined with 2
2 lg Eggs, lightly beaten
3 tb Sliced scallion for garnish
sl White bread as an
Accompaniment, if desired
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. Drain
and set aside until cool enough to handle.
To clean the crabs pull off top shells; pull and twist off each apron;
remove gills. With sharp knife cut crabs into quarters, rinse and
In mortar and pestle or small food processor pound or process chiles,
garlic, shallots and ginger with a little oil if necessary.
Combine all sauce ingredients.
Heat a wok over moderately high heat. Add 2 tablespoons oil and heat
until hot. Add chili and garlic paste and stir-fry 1 minute. Add
crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce
ingredients, bring to boil and simmer, covered, 5 to 7 minutes.
Transfer crabs to serving dish.
Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok.
Simmer until thickened. Gradually add eggs in a stream, whisking, and
cook for 1 minute. Pour sauce over crabs and garnish with scallion.
Yield: 4 to 6 servings
Recommended Drink: Singha Beer
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