Crab Chili Recipe 395

SINGAPORE CHILI CRABS

Steps:

• Whisk ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl.
• Stir shallots, garlic, oil, ginger, and serrano pepper together in a pot over medium-high heat. Saute until sizzling, about 2 minutes. Add crab to pot, cover the pot with a lid, and shake until crab is completely coated in shallot mixture. Remove lid and cook and stir until heated through, about 3 minutes.
• Pour ketchup mixture into pot, reduce heat to medium, and cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.

SINGAPOREAN CHILE CRAB

Steps:

• Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
• In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
• Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
• Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
• Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

SINGAPORE CHILLI CRAB RECIPE BY TASTY

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!

"CRAB CHILI" RECIPE - (3.9/5)

Steps:

• Strain beans in a colander and rinse well; pour into slow cooker. Add stewed tomatoes, tomato paste, tomato juice, vinegar, and water; mix gently. Add peppers, onions, garlic and chili pepper; stir ingredients until mixed well. Put crabmeat in bowl and check for any shells. Then place into slow cooker (crock pot). Add chili powder, cumin, salt and pepper, Old Bay, celery salt, Salt N Spice, and bacon. Stir contents until mixed well. Turn slow cooker on Low and cook for 8 hours then add shot of Jack Daniel's; if possible stir every hour

CRAB & SHRIMP CHILI (SPICY)

Steps:

• Combine all ingredients in a large pot and bring to a boil.
• Turn heat to low and let simmer for at least a half hour before serving.
• You can leave it on a low heat setting for several hours if needed.
• Serve alone or mixed with rice.

CRAB LINGUINE WITH BASIL, LEMON & CHILE

Steps:

• Add the olive oil, lemon zest, and chopped chiles to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside.
• Bring a large saucepan of salted water to a boil. Add the linguine and cook according to the package instructions (about 7 minutes). Drain well, rinse with boiling water, and set aside.
• Add the chile and lemon oil to the pan that the linguine was cooked in. Add the lemon juice and cook over medium heat until sizzling. Return the linguine to the pan and add the crab meat. Toss gently for 1 to 2 minutes to warm the crab through.
• Fold in the basil and season with crushed sea salt and freshly ground black pepper. Spoon into warmed serving bowls.

CHILI CRAB

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.