Chilli Crab

Name: Chilli Crab
Ingredients: 1 kg live, whole crab (preferably mud crab, but other similar types like blue, Dungeness, or common will also work); 2 tbsp neutral cooking oil; 1 onion, finely chopped; 2 cloves garlic, minced; 2 tbsp chili paste (adjust to taste); 1 tbsp soy sauce; 1 tbsp ketchup; 1 tbsp sugar; 1 cup water; 1 egg; Fresh cilantro, for garnish; Lime wedges, for serving

__notoc__ Chilli crab is a Southeast Asian dish combining the natural sweetness of crab with a tantalizing mix of spicy, tangy, and savory flavors.

Ingredients

1 kg live, whole crab (preferably mud crab, but other similar types like blue, Dungeness, or common will also work)
2 tbsp neutral cooking oil
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp chili paste (adjust to taste)
1 tbsp soy sauce
1 tbsp ketchup
1 tbsp sugar
1 cup water
1 egg
Fresh cilantro, for garnish
Lime wedges, for serving

Steps

Place the crab in the freezer for about 20 minutes to sedate it. Swiftly spike the crab to kill it before proceeding.
Break the crab into pieces, making sure to retain the flavorful juices. First, pull off the apron/flap on the underside, then pull off and discard the top of the shell. Pull out and discard the gills. Break off and reserve the claws. Use your hands or a knife to break the body in two down the mid-line. If desired, halve each half again so you're left with four body-leg chunks. If needed, give the pieces a rinse. Use the back of a knife or a specialized cracker to slightly crack the shell of the legs and claws for easier meat extraction when eating.
Head the oil over medium heat in a skillet or pot large enough to hold the crab pieces. Add onion and garlic, and sauté until golden brown.
Stir in the chili paste, soy sauce, ketchup, and sugar. Cook for a few minutes until the mixture is fragrant.
Add the crab pieces and any reserved juices to the pan. Add the water, and make sure the crab is well-coated.
Cover the pan, and simmer for about 10–15 minutes until the crab is cooked through.
Beat the egg well in a bowl. Uncover the pan, and begin gently stirring in a circular motion. While stirring, gradually pour in the egg to make ribbons like those in egg drop soup. Let the mixture cook for about 30 seconds to set the egg—it should form soft strands in the sauce
Remove from the heat. Before serving, garnish with cilantro. Serve with lime wedges, and eat with your hands.

More recipes with crab, onion, garlic, chili paste, soy sauce, ketchup or eggs

Adapted from “Chilli Crab” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

1 kg live, whole crab (preferably mud crab, but other similar types like blue, Dungeness, or common will also work)

2 tbsp neutral cooking oil

1 onion, finely chopped

2 cloves garlic, minced

2 tbsp chili paste (adjust to taste)

1 tbsp soy sauce

1 tbsp ketchup

1 tbsp sugar

1 cup water

1 egg

Fresh cilantro, for garnish

Lime wedges, for serving

Steps

Place the crab in the freezer for about 20 minutes to sedate it. Swiftly spike the crab to kill it before proceeding.

Break the crab into pieces, making sure to retain the flavorful juices. First, pull off the apron/flap on the underside, then pull off and discard the top of the shell. Pull out and discard the gills. Break off and reserve the claws. Use your hands or a knife to break the body in two down the mid-line. If desired, halve each half again so you're left with four body-leg chunks. If needed, give the pieces a rinse. Use the back of a knife or a specialized cracker to slightly crack the shell of the legs and claws for easier meat extraction when eating.

Head the oil over medium heat in a skillet or pot large enough to hold the crab pieces. Add onion and garlic, and sauté until golden brown.

Stir in the chili paste, soy sauce, ketchup, and sugar. Cook for a few minutes until the mixture is fragrant.

Add the crab pieces and any reserved juices to the pan. Add the water, and make sure the crab is well-coated.

Cover the pan, and simmer for about 10–15 minutes until the crab is cooked through.

Beat the egg well in a bowl. Uncover the pan, and begin gently stirring in a circular motion. While stirring, gradually pour in the egg to make ribbons like those in egg drop soup. Let the mixture cook for about 30 seconds to set the egg—it should form soft strands in the sauce

Remove from the heat. Before serving, garnish with cilantro. Serve with lime wedges, and eat with your hands.

Adapted from “Chilli Crab” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.