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

Recipe from Rick Stein’s Complete Seafood (Ten Speed Press, www.tenspeed.com)