
Fulfilling the last request for family labor day get-together: Chilli Crab. I don’t have the guts to kill live crabs, so I bought cooked king crab legs from Costco instead. Preparing this dish really only involved cooking the sauce and tossing the cooked crab in the sauce. I saved the drippings from steaming lobster and added chicken broth to use as the base of the chilli sauce. The result is finger licking good chilli crab sauce.
Ingredients
- 3 lbs cooked king crab legs
- 10 shallots
- 10 clove garlic
- 1 thumb-size ginger
- 3 stalks green onions, chopped
- 8 Tbsp ketchup
- 2 Tbsp rice vinegar
- 1 Tbsp chilli sauce
- 1 Tbsp sambal chilli paste
- 2 Tbsp soy sauce
- 1 1/2 Tbsp sugar
- 1/4 tsp salt
- 1/2 tsp msg
- 1 tsp sesame oil
- 12 oz chicken/lobster broth
- 2 Tbsp cornstarch
- 4 Tbsp water
- 4 Tbsp shallot oil (oil from frying shallot, use other cooking oil otherwise)
- 1 egg, beaten
- Chinese steam buns (馒头)





Directions
- Defreeze the king crab overnight in the refrigerator if frozen.
- Mince the garlic, shallot, and ginger in a blender.
- Combine the water, ketchup, chilli sauce, sambal paste, vinegar, salt, sugar, msg, soy sauce, and sesame oil. Set aside.
- Mix the cornstarch with 4 Tbsp water and set aside.
- Fry the Man Tous. Alternatively, steam the buns. Keep warm and have them ready when the chilli crab is cooked.
- Heat the shallot oil and fry the minced garlic, shallot, and ginger until fragrant. Add the ketchup mixture. Bring to a boil.
- Add the cooked crab legs. Cover and simmer over medium heat for 10 minutes.
- Remove the cover, stir in the cornstarch mixture and continue to stir until the sauce is thickened.
- Stir in the beaten egg and turnoff the heat. Stir in the chopped green onions.
- Ladle into serving dish and enjoy with the Man Tous.

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