Singapore Chili Crab

This dish is no ka oi. One of Karen's favorite dishes. Use Thai chilis if you can find them.

Singapore Chili Crab

Ingredients: (Serves 2-4)
2 Dungeness Crab, cooked, cleaned and cracked
3 Tablespoons peanut oil
8 cloves garlic, roughly chopped
1 shallot, roughly chopped
8-10 fresh red Thai chili or red jalapeno roughly chopped
1 egg
2 green onions, cut into finger length
1 lime, juiced
1 small bunch cilantro, chopped
Sauce:
1 cup warm water
5 Tablespoons tomato catsup
3 Tablespoons sugar
1 ½ teaspoon cornstarch
1 teaspoon brown bean sauce or dark miso
¼ teaspoon salt

Directions:
Mix together the sauce ingredients and set aside.

Heat the oil in a wok or shallow saucepan over high heat.  Add garlic and shallot stir-fry for 1 minute.  Add the chili, stir-fry till fragrant, about 1 minute. Add the crab and stir fry for 1-2 minutes. Add the sauce and bring to a boil turning the crab so all of the pieces are coated. Turn the heat down to medium low, cover and simmer 2-3 minutes. Break egg into the wok and stir with a fork until cooked, about 1 minute. Squeeze the lime juice and stir in scallions.  Transfer to a plate and garnish with cilantro. Note: You can make this dish with raw crab which is cracked and cleaned. The stir-fry step would be longer, until the shells are red and the simmer stage 5-10 minutes.

That sounds like the BOMB!

I rock a similar recipe, and there are never leftovers.  This is the BEST way to prepare dungeness if you aren't eating it fresh from the ocean.

I never got into chili crab. I'm a steadfast member of the pepper crab faction, with curry crab as a close second. 

I'm gonna try this recipe though, maybe this will be the one I like. 

Mouth watering!  Gonna add this one to the list.  I don't discriminate ... love me the pepper crab, the curry crab, the coconut crab, and I'm sure I'll love the chili crab!!!

-Allen

Wow! When's lunch??? That sounds great.

Thanks Scott

Generally I don't think plain, fresh, steaming crab can be improved upon but that sounds delicious, Scott.

no pics = didn't happen

Sounds awesome Scott!

no pics = didn't happen

Sounds awesome Scott!

In this case, no samples=didn't happen

WOW Scott !!!   That sounds soooooo  goooooood !!!!!

Generally I don't think plain, fresh, steaming crab can be improved upon but that sounds delicious, Scott.

that is like putting clothes ON a naked supermodel 

Seriously Scott, OPEN A DAMN RESTAURANT!

Generally I don't think plain, fresh, steaming crab can be improved upon but that sounds delicious, Scott.

that is like putting clothes ON a naked supermodel 

Seriously Scott, OPEN A DAMN RESTAURANT!

When you have a supermodel 2-3 times a week, sometimes you ask them to put cloths on!

-Allen

Generally I don't think plain, fresh, steaming crab can be improved upon but that sounds delicious, Scott.

Eric -

The first day, we eat it plain, nothing better than that. Day #2, picked with dipping sauce if needed or green chili crab omelets or crab cakes. Day #3 is the chili crab day. Day 3 we are eating everything left and this recipe is great for that. Chili crab is the national dish of Singapore and is prepared with live green mud crabs. About the size of a large dungie but bigger pincer claws but less body meat. We tried a lot of recipes before we came on this one. It complements the sweet taste of the dungeness without overpowering it. Yes you can add sriracha if you want it hotter or just add more Thai chilis. 

Scott

Oh man...now you all got me dreamin' of dinner at No Sign Board over by the big durian....

no pics = didn't happen

Sounds awesome Scott!

Here you go Eric. Be sure to crack each leg section so the sauce can get in. I was at the 99 Ranch Market in Dublin yesterday and they had Thai chilis as well as everything else needed for the dish.