Chile Crab

Submitted by Brookelynne26

"From Take Home Chef"

 

• Ready In: 15mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 (2 lb) live dungeness crabs
• 1 tablespoon olive oil
• 2 shallots, finely diced
• 3 garlic cloves, minced
• 1 small red jalapeno chile, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger or 1 tablespoon grated peeled fresh ginger
• 1⁄3 cup chinese shaoxing rice wine
• 3 tablespoons rice vinegar
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon sweet chili sauce
• 1 tablespoon granulated sugar
• fresh fresh cilantro stem, for garnish

directions

1. To kill the crabs humanely, place them in the freezer for 2 hours. Bring a large pot of water to a boil over high heat.
2. Once the crabs are no longer moving, plunge them into the boiling water for about 60 seconds or just until the crab shells begin to turn red. Remove the crabs from the water and set them on a baking sheet to cool.
3. Remove the legs and claws and lightly tap with the back of a knife to crack the body shell. Remove the top shell from the crab bodies and clean the insides with your fingers. Using a large sharp knife, cut the main body of the crabs into 4 pieces.

4. To cook the crabs and serve:

5. Place a large sauté pan or wok over a medium to high heat. Drizzle the olive oil over the wok. Add the shallots, garlic, chili and ginger and stir for 30 seconds or until fragrant.
6. Add all the crab pieces and stir for 5 minutes. Add the Chinese rice wine and stir for a further 3 minutes or until the wine is reduced by half. Combine the vinegar, soy sauce, sweet chili and sugar in a small bowl. Drizzle the soy mixture over the crabs.
7. Toss to combine and cook for a further 2 minutes or until the crab meat is cooked through. Remove the wok from the heat and transfer the crab pieces to a serving platter. Spoon the sauce over the crab.