Ingredients
- 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
Directions
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!
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 13 reviews
By trig_gerhippie
on March 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I am a Singaporean and have moved to Reno, Nevada for 3 years now. This is definitely one of the many yummy dishes I have missed dearly. I tried this recipe today and I knew it was not like the chilli crab I am used to from back home from the minute I put together the sauces.
It is a tasty dish, just that I wouldn't have called it Singapore-style because it was not even close.
By sharbind
Ceres CA
on November 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
its very tasty my kids love them and they always want me to make this way. i also make fijian style with coconut milk. we love spicy food so i add more chillies in there
By deliciouseats
on June 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I substituted the ginger for galangal powder and Sriracha for the chili paste because I didn't have it. Both substitutions didn't seem to make a big difference as the dish was still delicious. My husband hates eating crab because it's messy but he was willing to dig in and get covered in crabby juices for this dish.
Read all 13 reviews