Chile Crab Food

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CHILI CRAB



Chili Crab image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 large live Dungeness crabs, each about 1 1/4 - 1 1/2 pounds
10-12 fresh red chiles, stemmed, seeded and chopped or 6 dried Asian chiles (3 inches long), stemmed, seeded, chopped and soaked in warm water to cover for 10 minutes, drained
2 tablespoons minced garlic, or to taste
2 tablespoons minced shallots
1 tablespoon finely grated gingerroot
2 tablespoons vegetable oil, plus additional
1/2 cup ketchup
1 1/2 cups water
1 tablespoon Asian fish sauce, such as Nam Pla
1/3 cup Thai sweet chile sauce
2 tablespoons fresh lime juice
1 tablespoon cornstarch combined with 2 tablespoons water
2 large eggs, lightly beaten
3 tablespoons sliced scallion for garnish
Slices of white bread as an accompaniment, if desired

Steps:

  • In a casserole or large pot of boiling salted water, add the crabs and cook them for about 1 minute, or until no longer moving. Drain and set aside until cool enough to handle.
  • To clean the crabs pull off top shells; pull and twist off each apron; remove gills. With sharp knife cut crabs into quarters, rinse and drain.
  • In mortor and pestle or small food processor pound or process chiles, garlic, shallots and ginger with a little oil if necessary.
  • Combine all sauce ingredients.
  • Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients, bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to serving dish.
  • Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok. Simmer until thickened. Gradually add eggs in a stream, whisking, and cook for 1 minute. Pour sauce over crabs and garnish with scallion.

SINGAPORE-STYLE CHILI CRABS



Singapore-Style Chili Crabs image

Provided by Tyler Florence

Categories     appetizer

Time 17m

Yield 4 appetizer servings

Number Of Ingredients 12

2 whole cooked Dungeness crabs
1/4 cup tomato ketchup
2 tablespoons hot chili paste
2 tablespoons oyster sauce or Indonesian soy sauce
2 tablespoons dark soy sauce or regular soy sauce
1 tablespoon tamarind paste
3 tablespoons peanut oil
4 scallions, sliced thin
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1 serrano chile, chopped
2 tablespoons chopped fresh cilantro leaves, plus more for garnish

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!

CHILE CRAB



Chile Crab image

Since I came back from Shanghai, I have had an obsession with crabs and, inspired by my trip, I invented this dish. It is not quite a traditional recipe and you may be surprised by the use of ketchup, but it provides a delicious sweetness, which complements the spicy kick. Enjoy!

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 20

2 cups hot water
1 (1-inch) piece fresh ginger, peeled and sliced
1 (1 1/2 by 1 1/2-inch) chunk Rock sugar or 2 to 3 tablespoons soft brown sugar
9 ounces water
5 tablespoons tomato ketchup
2 tablespoons light soy sauce
1 tablespoon sugar
2 teaspoons cornstarch
4 tablespoons groundnut oil
6 large cloves garlic, finely chopped
2 tablespoons freshly grated ginger
3 medium red chiles, seeded and finely sliced
1 pound freshly cooked crab, inedible parts discarded, claws removed and cracked, legs removed, remaining shell chopped into quarters
5 ounces water
1 tablespoon fresh lime juice
11 ounces fine egg noodles or dried yellow Shi wheat flour noodles*, cooked, drained and drizzled with a little sesame oil to prevent sticking
1/2 teaspoon dried chile flakes
1 tablespoon light soy sauce
2 spring onions, sliced lengthwise, divided
Handful fresh cilantro leaves and stalks, roughly chopped, divided

Steps:

  • For the juice:
  • Heat the water in a small pan and add the ginger pieces. Bring to the boil, add the rock sugar, and let the juice simmer over low heat for 5 minutes, before serving.
  • For the sauce:
  • Add the water, ketchup, soy sauce, sugar, and cornstarch, to a bowl, and mix well. Set aside.
  • For the crab:
  • Heat a wok over a high heat and add the groundnut oil. Add the garlic, ginger, chiles, and stir-fry for 30 seconds. Add the crab to the wok and stir-fry for an additional 1 to 2 minutes. Stir in the chile sauce, and cook for 1 minute, then add the water and lime juice.
  • For the egg noodles:
  • Combine the noodles and the chile flakes and adjust their seasonings with the soy sauce. Toss the ingredients, and then stir in half of the spring onions and half of the chopped cilantro.
  • To serve, plate the crab with the egg noodles and top with the remaining spring onion slices and cilantro. Serve immediately with a shot glass of Ginger 'Juice.'

SINGAPOREAN CHILI CRAB



Singaporean Chili Crab image

Chili Crab is the national dish of Singapore. When I was working there, I had the chance to eat this a lot. I got the recipe from an old Chinese Singaporean grandmother who taught me how to prepare the dish. It's so great, I want to share it with all of you. This is a must try.

Provided by beach bum in the Ph

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 cup chicken broth
1/2 cup catsup
2 tablespoons soy sauce
1 tablespoon chili-garlic sauce
1 tablespoon rice vinegar
1 tablespoon sugar
2 live dungeness crabs (or mud crabs)
2 tablespoons cooking oil
2 tablespoons fresh garlic, minced
1 tablespoon fresh ginger, minced
1 red chile, seeded and minced
1 large egg, slightly beaten
green onion, sliced 1 inch (garnish)

Steps:

  • Mix the sauce ingredients in a small bowl and set aside.
  • In a very large pot of boiling water, parboil the crab for 3 minutes. Take out of the water and drain. Rinse the crab with cold water and drain again.
  • Pull off the top shell in one piece and reserve for additional garnish.
  • Remove and discard the gills and the spongy parts under the shell.
  • Twist off the claws and legs; crack them with a cleaver or a mallet. Now cut the body into 4 pieces.
  • Now in a large heated wok, add oil and swirl to coat the sides of the wok. add the garlic, ginger, and chili, and stir fry for 1 minute.
  • Add the crab, and stir fry an additional 2 minutes. Now add the sauce, reducing the heat to low. Cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes).
  • Finally stir in the egg and cook just until it begins to set (1 minute).
  • Arrange the crab and top shell on a large platter. Pour the sauce all over the crab and garnish with the green onion.
  • Serve right away with crusty bread to soak up the sauce.

Nutrition Facts : Calories 214.9, Fat 9.3, SaturatedFat 1.5, Cholesterol 101, Sodium 1239.9, Carbohydrate 14.8, Fiber 0.5, Sugar 11, Protein 18.7

SINGAPOREAN CHILI CRAB



Singaporean Chili Crab image

This spicy, tangy, rich Southeast Asian seafood dish may have several elements, but once they all come together it's absolute magic.

Provided by Nguyen Tran

Categories     HarperCollins     Crab     Shellfish     Seafood     Singapore     Chile Pepper     Ginger     Garlic

Yield 2-4 servings

Number Of Ingredients 19

Chili Crab Sauce:
3 cups Super-Concentrated Cantonese Chicken Stock, hot
1 cup Hunt's brand ketchup
4 tablespoons Lee Kum Kee brand chili garlic sauce
4 tablespoons rice vinegar
4 tablespoons sugar
Singaporean Chili Crab:
1 fresh Dungeness crab, or equally large and meaty crab
1 cup cornstarch
2 tablespoons minced garlic
2 tablespoons minced shallots
1 tablespoon minced ginger
5 Thai chile peppers, chopped
1 stalk scallion, cut diagonally
4 cups Chili Crab Sauce
2 large eggs
Scallions, for garnish, cut diagonally
Cilantro sprigs, for garnish
5 Buttermilk Beer Beignets

Steps:

  • Chili Crab Sauce:
  • Combine all ingredients in a mixing bowl (or 22-quart plastic Cambro containers, like we do) until it becomes one unified homogenous mixture of red chili sauce. It should taste spicy, sweet, and savory and not too ketchup-y.
  • Prepare the crab:
  • Clean crab and cut into pieces. If you have never done this before, this might sound easier said than done, but it's not nearly as daunting as it seems.
  • In a debate of "humane" ways of killing crab: the Asian preparation of crab is a near-instant killing of the crab versus the longer and drawn out steaming/boiling method. Additionally, the boiling method tends to result in a much fishier "crabby" flavor, not as fresh tasting as with this method. If you look up videos on YouTube, look up "How to kill a live crab humanely," which will demonstrate this way of breaking down a crab.
  • With that said, I wasn't as prepared in the photograph process, so I'm going to personally walk you through this as the first "Crab Killer" at Starry Kitchen:
  • Quick tips: Put crabs in the freezer or refrigerator before breaking down. It will make them sleepy-slow them down very severely. There is also a way one of our cooks, Sean, uncovered on the web to gently pet a soft spot on their shell over and over and they'll start falling asleep. We've seen it. It's crazy, but it takes a lot longer than the freezer method.
  • Next, when you're ready, you're going to need a decently sharp knife for this process or at least one with a sharp tip for this next step: try to grab the crab from the tail end, and flip the crab over, claws and eyes pointing away from you, and so it's belly-side up. If you look at its abdomen right in the center, you'll see a longer triangular lip (top of it pointing away from you) that can actually be lifted up. Until you're comfortable doing it often, you can use the tip of your knife to lift it up, but you'll want to use your hand to quickly just lift up and fold it over completely. The crab will potentially get VERY mad at this point. You've just exposed its most vulnerable spot.
  • Then, this part is simple if you can move quickly: just stab it downward right through that spot that's been exposed until you reach the shell. Hold for about 10-20 seconds. The crab should die almost instantly.
  • Afterwards, line your knife across the middle, and firmly press down and cleave it through the abdomen to cut the crab in half. The crab will snap in half once you come all the way down. You'll also be able to pull the crab by each of its claws, and it'll just come apart.
  • You'll then want to turn each half over, and remove the white gills off of each and dispose.
  • Dispose of the lip, and any other loose appendages from the front and back end of the crab.
  • Dispose of the white film and any black matter inside the shell itself, but do not clean out the rest of the shell. That orange part, the coral, the fatty tissue is the MOST coveted part of the crab in Asian households (typically held for the father, no joke). It's like sea urchin/uni, really rich and very briny...and super-awesome to put rice into once it's cooked and scoop it out with. Yummers!
  • Depending on how large your crab is, the two halves of crab legs can be broken into either 2 or 3 sections (there should be a minimum of 2 legs per section) using the same cleaving action as you did to halve the crab.
  • And that's it! (If YouTube, this, and the web doesn't help you feel more comfortable-seriously, feel free to reach out to us: @starrykitchen. This dish is COMPLETELY worth it.)
  • To make the Chili Crab:
  • Now clean the crab legs again, then pat dry with paper towels. Put into a big bowl with cornstarch, but make sure to leave enough room to coat crab with starch.
  • Diligently dredge all exposed crab pieces including the coral and head, inside and out, with starch. Next, shake off excess starch, but make sure all of the exposed (non-shelled) parts are covered in starch. This seals in all of the crab's flavors throughout the cooking process. This is especially important if you need to prepare in advance.
  • Fill a wok/pot with 2 to 3 inches cooking oil, enough to submerge crab pieces, including the head. Heat oil to 350°F over high heat, then carefully fry in batches, arranging crab pieces in a single layer in the oil. Turn over pieces with tongs to fry evenly.
  • When the crab pieces turn red all over and the battered parts are golden, remove and shake the excess oil over your pot. Set aside (we like to set crab on a rack/grate and baking sheet to allow a little bit more oil to drip off). Refrigerate for up to 24 hours.
  • Once you're ready to make your chili crab, heat a wok/pan on high heat and add 1 tablespoon cooking oil per crab. Sauté garlic, shallots, ginger, and chiles until aromatic (enough to make you cough-that's how you know you got the GOOD stuff). Next, add the beautiful monstrosity that is your crab. Stir quickly for 10 to 15 seconds, then add Chili Crab Sauce. Cover, cook over high heat, and cook that bad boy (or girl) for 7 minutes.
  • Keep the pan over heat, but remove crab from pan and place on a serving dish. While reconstructing your sea beast, make sure to leave all the sauce in the wok/pan. Crack eggs into the sauce, and quickly mix to fully incorporate them and thicken the sauce. Increase to high heat and reduce sauce to desired thickness. (I like it pretty thick and a little bit gloppy GOOD.) Once done, remove from heat, and pour sauce all over the crab. Garnish with chopped scallions and cilantro. Serve with Buttermilk Beer Beignets. Break down the crab, sop up all that sauce, and eat like a Singaporean king!

SINGAPORE CHILLI CRAB RECIPE BY TASTY



Singapore Chilli Crab Recipe by Tasty image

The hype around Singapore Chilli Crab is well-deserved. Discover it for yourself, with this tasty recipe.

Provided by VisitSingapore

Categories     Lunch

Yield 4 servings

Number Of Ingredients 19

1 mud crab
3 shallots
ginger, 1 in (2.5 cm)
3 long red chillies
5 cloves garlic
2 tablespoons ketchup
1 teaspoon shrimp paste, belacan
2 tablespoons cooking oil
1 ½ cups chicken stock
1 ½ cups tomato puree
1 tablespoon rice wine vinegar
½ cup sweet chili sauce
2 tablespoons soy sauce
2 tablespoons palm sugar
1 egg
1 spring onion
½ cup butter
1 bunch coriander
fried bao dough, mantou

Steps:

  • Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
  • In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
  • Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
  • Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
  • Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
  • Remove the crab legs and head, and plate up on a shallow dish.
  • Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
  • Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
  • Enjoy!

Nutrition Facts : Calories 715 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 2 grams, Protein 32 grams, Sugar 23 grams

FATTY CRAB'S CHILI CRAB



Fatty Crab's Chili Crab image

Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York. There are now locations in St. John and Hong Kong. With the restaurant, Pelaccio pays homage to a crab joint he frequented during a seven-month cooking stint in Kuala Lumpur, Malaysia. This recipe calls for blue crabs and spices them up with chili sauce, garlic and ginger among much else. Serve with crab picks, cold beer and many napkins.

Provided by Matt Lee And Ted Lee

Categories     dinner, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons chili sauce, like sriracha
3 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons rice-wine vinegar
3 tablespoons tomato paste
1 teaspoon sesame oil
1 cup chopped shallots (about 8 ounces)
4 cloves garlic, sliced
1 tablespoon freshly grated ginger
teaspoon kosher salt
2 tablespoons cornstarch
1 tablespoon peanut oil
8 blue crabs, cleaned and split, large claws slightly cracked
1 egg yolk, beaten
1/2 cup chopped scallions for garnishing

Steps:

  • In a large bowl, whisk the chili sauce, soy sauce, sugar, rice-wine vinegar, tomato paste and sesame oil with 1 1/4 cups water and reserve.
  • Place the shallots, garlic, ginger and salt in the bowl of a food processor. Pulse until the mixture becomes a smooth paste. In a small bowl, whisk together the cornstarch with 2 tablespoons water.
  • Heat the peanut oil in a wok over high heat, and when it shimmers, add the shallot paste and fry for 30 seconds until very fragrant. Add the crabs and 1/3 of the chili sauce, and when the liquid simmers, continue to cook for 2 minutes, shaking the pan to cover the crabs with the sauce.
  • Add the remaining chili sauce to the pan, and when it reaches a simmer, turn the heat to medium-low, cover the pan and continue to simmer vigorously about 8 minutes. Stir in the cornstarch paste, and when the liquid in the pan thickens, turn off the heat. Add the egg yolk and stir again to combine. Divide the crabs and sauce among 4 plates, sprinkle with the chopped scallions and serve immediately, with crab picks and many napkins.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1001 milligrams, Sugar 10 grams

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