Chili Crab

Chili Crab


  • 6 live Blue crabs [or 2 Dungeness and/or Malaysian mud crabs about 1-lb each]
  • 4 tbsp peanut or vegetable oil
  • 3 tbsp garlic, finely minced
  • 2 tbsp ginger, finely grated
  • 1 large egg
  • salt and pepper

       To Combine [Chili Sauce] :

  • 4-5 tbsp or to taste, chili paste
  • 1 cup tomato ketchup
  • 2 tbsp sugar
  • 2 tbsp rice vinegar or lemon juice
  • 1 tbsp dark soy sauce
  • -1 tbsp soy bean paste [Miso paste]
  • 1 tbsp cornstarch
  • 1 cup water
Variation : For Chili Prawns substitute with 1 to 2-lb jumbo prawns or colossal shrimp. For Chili Lobster substitute with a 1 to 2-lb lobster.




        To Prepare :

  • Clean Blue crabs and cut into halves. Dungeness or Mud crabs can be cut into 4. Crack the shells and claws ever so gently with a wooden mallet
  • In a bowl combine chili sauce ingredients, mix well
  • Heat peanut or vegetable oil in a hot wok, add garlic, ginger and chili paste, stir-fry for 2-3 mins
  • Add combined chili sauce ingredients to wok
  • Bring sauce to a boil, add salt and pepper to taste [Note: Miso paste is salty, therefore taste before adding salt]
  • Toss in crabs, stir-fry to coat with the sauce, about 2 mins
  • Cover and cook crabs over med-high heat until the turn red in color
  • Lift cover from time to time to give it a good stir [check the sauce does not dry up, add some water if necessary]
  • When crabs are almost fully cooked, push crabs to the sides of the wok, or remove them with a slotted spoon
  • Break an egg into the sauce, stirring gently to form yellow and white streaks, then mix in the crabs
  • Remove crabs from the wok and keep warm, let stand 10 mins for flavors to meld
  • Serve with French baguette to dip into the yummy sauce - and have a nice cold one... preferably a Tiger!




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