Crab Chili Recipe 395

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.

"CRAB CHILI" RECIPE - (3.9/5)

Steps:

• Strain beans in a colander and rinse well; pour into slow cooker. Add stewed tomatoes, tomato paste, tomato juice, vinegar, and water; mix gently. Add peppers, onions, garlic and chili pepper; stir ingredients until mixed well. Put crabmeat in bowl and check for any shells. Then place into slow cooker (crock pot). Add chili powder, cumin, salt and pepper, Old Bay, celery salt, Salt N Spice, and bacon. Stir contents until mixed well. Turn slow cooker on Low and cook for 8 hours then add shot of Jack Daniel's; if possible stir every hour

SEAFOOD CHILI

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

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.

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

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.

CRAB LINGUINE WITH BASIL, LEMON & CHILE

Steps:

• Add the olive oil, lemon zest, and chopped chiles to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside.
• Bring a large saucepan of salted water to a boil. Add the linguine and cook according to the package instructions (about 7 minutes). Drain well, rinse with boiling water, and set aside.
• Add the chile and lemon oil to the pan that the linguine was cooked in. Add the lemon juice and cook over medium heat until sizzling. Return the linguine to the pan and add the crab meat. Toss gently for 1 to 2 minutes to warm the crab through.
• Fold in the basil and season with crushed sea salt and freshly ground black pepper. Spoon into warmed serving bowls.

MARYLAND SEAFOOD CHILI

Steps:

• Sautee vegetables and cook the peeled and deveined shrimp. Crumble bacon and combine with all ingredients above in a crockpot (check crabmeat for shells). Cook on low for 7-8 hours, stirring about every hour.