Chile Crab Recipes

SINGAPOREAN CHILE CRAB

Steps:

• Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
• In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
• Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
• Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
• Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

CHILE CRAB

Steps:

• Combine shallots and red chile peppers in a food processor; pulse until a very fine paste forms.
• Crack the crab claws and the big legs slightly.
• Heat oil in a wok or large skillet over medium-high heat until very hot; add crabs and cook until shells change color and meat is cooked through, about 10 minutes. Transfer crabs to a plate, reserving oil in the wok.
• Reduce heat under wok to medium-low and add chile pepper paste; cook and stir until fragrant, 1 to 2 minutes. Add garlic and ginger. Whisk ketchup, vinegar, and sugar together in a bowl; pour over garlic-ginger mixture and stir until sauce is well mixed.
• Return crab to sauce in the wok; cook and stir for 3 minutes more, seasoning with salt and pepper. Pour eggs into wok while continuously stirring to create strands in the sauce. Add water if sauce gets too dry. Remove wok from heat and garnish crabs with cilantro.

CHILE CRAB

Steps:

• For the juice:
• Heat the water in a small pan and add the ginger pieces. Bring to the boil, add the rock sugar, and let the juice simmer over low heat for 5 minutes, before serving.
• For the sauce:
• Add the water, ketchup, soy sauce, sugar, and cornstarch, to a bowl, and mix well. Set aside.
• For the crab:
• Heat a wok over a high heat and add the groundnut oil. Add the garlic, ginger, chiles, and stir-fry for 30 seconds. Add the crab to the wok and stir-fry for an additional 1 to 2 minutes. Stir in the chile sauce, and cook for 1 minute, then add the water and lime juice.
• For the egg noodles:
• Combine the noodles and the chile flakes and adjust their seasonings with the soy sauce. Toss the ingredients, and then stir in half of the spring onions and half of the chopped cilantro.
• To serve, plate the crab with the egg noodles and top with the remaining spring onion slices and cilantro. Serve immediately with a shot glass of Ginger 'Juice.'

CHILI CRAB

Steps:

• 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 drain.
• In mortor 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.

CHILLI CRAB

Steps:

• If crabs live, put in freezer for 10 minutes to stun.
• Remove back shell and clean spongy bits and brown stuff, clean in water.
• Cut in half lengthwise.
• Remove claws from body and hit with blunt side of a cleaver to crack in several places.
• Cut the halves into two or three pieces leaving legs attached.
• Pound ginger and chili until they form a paste, or zap in the food processor or blender.
• Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
• Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
• Add the crab pieces and stir fry at a higher heat till crab pieces turn red.
• Add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir.
• Garnish with sliced spring onion.
• Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.

SINGAPORE CHILLI CRAB

Steps:

• The crab must be prepared before stir-frying (you can ask your fishmonger to do this). This involves removing the claws, the main shell, discarding the dead man's fingers, then cutting the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat.
• Heat the oil in a large wok and sizzle the garlic, ginger and chopped chillies for 1 min or until fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw in the crab, turn up the heat and stir-fry for 3-5 mins or until the crab is piping hot and coated in the sauce. Stir through most of the coriander, spring onions and sliced chilli.
• Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli. Serve with rice or bao buns, and a lot of napkins.

CHILI CRAB DIP WITH SHRIMP CHIPS

Steps:

• Pulse or blend shallots, lemongrass, ginger, chile, garlic, tomato paste, sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup water in a food processor or blender until a coarse purée forms.
• Heat oil in a medium skillet over medium-high. Scrape purée into pan and cook, stirring often, until mixture darkens and thickens to the consistency of tomato paste, 12-15 minutes. If it begins to stick and brown, stir in a little water (about 1 Tbsp.), scraping up any browned bits with a wooden spoon. (You should have about ⅔ cup.)
• Transfer mixture to a small bowl and vigorously mix in cream cheese and mayonnaise. Stir in crabmeat, half of the scallions, and half of the cilantro. Taste dip and season with more salt if needed.
• Transfer dip to a serving bowl. Top with remaining scallions and cilantro, then with fried shallots (if using). Serve with shrimp chips.

SINGAPORE CHILLI CRAB RECIPE BY TASTY

Steps:

• Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
• In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
• Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
• Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
• Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
• Remove the crab legs and head, and plate up on a shallow dish.
• Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
• Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
• Enjoy!

FATTY CRAB'S CHILI CRAB

Steps:

• In a large bowl, whisk the chili sauce, soy sauce, sugar, rice-wine vinegar, tomato paste and sesame oil with 1 1/4 cups water and reserve.
• Place the shallots, garlic, ginger and salt in the bowl of a food processor. Pulse until the mixture becomes a smooth paste. In a small bowl, whisk together the cornstarch with 2 tablespoons water.
• Heat the peanut oil in a wok over high heat, and when it shimmers, add the shallot paste and fry for 30 seconds until very fragrant. Add the crabs and 1/3 of the chili sauce, and when the liquid simmers, continue to cook for 2 minutes, shaking the pan to cover the crabs with the sauce.
• Add the remaining chili sauce to the pan, and when it reaches a simmer, turn the heat to medium-low, cover the pan and continue to simmer vigorously about 8 minutes. Stir in the cornstarch paste, and when the liquid in the pan thickens, turn off the heat. Add the egg yolk and stir again to combine. Divide the crabs and sauce among 4 plates, sprinkle with the chopped scallions and serve immediately, with crab picks and many napkins.

CHILI CRAB

Steps:

• In a large bowl, mix together tomato sauce, chili sauce, 1 cup sugar, and tapioca starch until well combined. Set aside.
• Heat oil in large saucepan over high heat. Add garlic, chili paste, and crab, stirring to combine. Add 2 cups water; cover and cook until crab is cooked through and liquid is reduced by half, about 5 minutes.
• Add 2 cups of the tomato sauce mixture (reserving remaining for another use), bean paste, and remaining teaspoon sugar; stir to combine. Garnish with cilantro and serve immediately.

MALAYSIAN-STYLE GINGER-CHILE CRAB

Steps:

• If using live crabs, pour water in a large pot to a depth of 1 1/2 inches. Bring to a boil over high heat, add crabs, turn heat to medium-high, cover and steam until crabs are bright orange-red and all the blue-green color is gone, about 15 to 20 minutes. Remove from heat and rinse under cold running water. (If using precooked crabs, skip to Step 2.)
• Clean the crabs: Grasp the top shell at the front, pull it away from the body and discard it. Turn the crab over, pry off the triangular apron and discard it, along with the spongy white gills. Grab the legs and claws close to the body, twist them off, and crack the claws lightly with a hammer. Discard the legs (or, if you are a crab fanatic, suck the meat out of them). You want to end up with a body and 2 claws, including knuckles, from each crab. Snap the body in half, using a chef's knife to cut through the shell if necessary.
• In a large sauté pan, heat 2 tablespoons oil over high heat until it just begins to smoke. Add half the crab bodies and claws and sauté, tossing frequently with your tongs, for about 3 minutes. Add half of each of the remaining ingredients, except the salt and black pepper. Cook, stirring frequently, for 1 minute more.
• Remove everything from pan, add remaining 2 tablespoons oil, and repeat with remaining crabs and ingredients. Season with salt and black pepper. Serve warm or room temperature, with nutcrackers and picks.