Cracked Crab Chili Mayonnaise And Shrimp Chips Recipes

CRACKED CRAB, CHILI MAYONNAISE AND SHRIMP CHIPS

Steps:

• For the mayonnaise: In a large bowl, add egg yolks, lemon juice and hot sauce. Whisk to combine. Slowly begin adding the oil while whisking constantly, making sure oil is fully incorporating and stopping frequently until each little bit is emulsified into the egg yolk mixture. If it becomes too thick, a little drizzle of water can be added as necessary until all of the oil has been incorporated. When all of the oil has been whisked in, and the mayonnaise is creamy and luscious, season to taste with salt. Set aside.
• For the shrimp chips: Heat 2 inches of oil in a 6-quart saucepan. Clip in a deep-fry thermometer and heat the oil to 375 degrees F. Fry the shrimp chips until puffy, about 1 minute. Remove and drain on paper towels. Set aside.
• For the crab and assembly: Place 3/4 of the crab in a mixing bowl and toss with 3 or 4 tablespoons of the homemade mayonnaise. Serve dressed crab alongside the remaining undressed crab with a bowl of the mayonnaise and a pile of shrimp chips on the side. Garnish with celery sticks and orange slices.

SINGAPORE-STYLE CHILI CRABS

Steps:

• Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
• In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
• Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty 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.

CRAB AND SHRIMP DIPS

Steps:

• In a mixing bowl, using an electric mixer, beat cream cheese and mayonnaise until well blended.
• Add ketchup, Tabasco sauce, Worcestershire sauce and beat again until well incorporated.
• Add onions and mix well using a fork.
• Adjust Tabasco sauce to taste.
• Divide mixture equally into 2 serving bowls.
• Add crab to one bowl and mix well using a fork.
• Add shrimp to the other bowl and mix well using a fork.
• Serve with potato chips or vegetable crackers.
• Refrigerate any unused portions.

CRAB & SHRIMP CHILI (SPICY)

Steps:

• Combine all ingredients in a large pot and bring to a boil.
• Turn heat to low and let simmer for at least a half hour before serving.
• You can leave it on a low heat setting for several hours if needed.
• Serve alone or mixed with rice.