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Singapore Chili Crab

1/4  cup peanut or canola oil
2  2-lb cooked crabs, separated into pieces
(retain back shell if cooked fresh)
4  fat garlic cloves, minced
1  1” piece fresh ginger, peeled and minced
1/4  cup organic ketchup
3  medium-hot red chilies, minced
2  tbsp dark soy sauce
2/3  cup water
Fresh black pepper
2  scallions, cut into 2” pieces and finely shredded lengthwise

1. Heat the oil in a large wok. Add crab and stir-fry for 3 minutes,
adding the garlic and ginger after 1 minute.
2. Add ketchup, chilies, soy sauce, water, pepper and juices from back shell
(if crab was cooked fresh). Cover and simmer over medium heat for 2-3 minutes.
3. Spoon crab onto a large plate or into four soup plates and sprinkle with scallions.

Serves 4. Analysis per serving: 388 calories, 16g protein,
18g fat (2g saturated), 1g fiber, 9g carbohydrates


Source: Rick Stein’s Complete Seafood by Rick Stein
(Ten Speed Press)

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