Chili Crab
112kcal2.7g protein6.3g fat12g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains egg, shellfish
Restrictions
Containsegg · shellfishIt is in an ingredient you cannot leave out.
Diets
PescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 4 lb | whole Dungeness crabs, cleaned and portioned |
| 4 unit | fresh red chiles, chopped |
| 5 clove | garlic |
| 2 tbsp | fresh ginger |
| ½ cup | ketchup |
| 3 tbsp | chili sauce |
| 1 ½ cup | water or light stock |
| 2 tbsp | sugar |
| 2 unit | eggs, beaten |
| 1 tbsp | cornstarch |
| 2 tbsp | oil |
Steps
- prep15 mincrab cleaned, sectioned and claws crackedClean and portion the crab and crack the claws so sauce can penetrate and diners can reach the meat after cooking. Keep the shell pieces cold until the wok is ready.
- saute7 minchile, garlic and ginger fragrant without scorchingCook the chopped chiles, garlic and ginger in oil until aromatic. Stir constantly because the fine paste can catch quickly.
- braise18 mincrab shells bright and meat just cookedAdd ketchup, chili sauce, sugar and liquid, then add the crab and cover briefly. Turn the pieces through the sauce so they cook evenly without prolonging the braise and drying the meat.
- temper5 minsauce lightly thickened and egg forms soft ribbonsStir in a cornstarch slurry only until the sauce turns glossy, then stream in beaten egg while stirring gently. Stop before the egg tightens into dry curds.
- rest5 minsauce clings to shell piecesLet the crab settle briefly in the sauce, taste for sweet-hot balance and serve immediately with plenty of sauce for bread or mantou.