Singapore Chili Crab

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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