Chili Crab Recipe
Servings: 1
Ingredients
- 3/4 c. chicken broth
- 1/2 c. catsup
- 2 Tbsp. soy sauce
- 1 Tbsp. chili garlic sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. sugar
- 1 x live Dungeness crab
- 2 Tbsp. veg. oil
- 2 Tbsp. chopped garlic
- 1 Tbsp. chopped ginger
- 1 x red jalapeno chili seeded, chopped
- 1 x egg lightly beaten Sliced green onion
Directions
- Mix sauce ingredients in a small bowl and set aside.
- In a pot of boiling water, parboil crab for 2 min. Drain, rinse with cool water, and drain again. Pull off the top shell in one piece and reserve for garnish. Remove and throw away the gills and spongy parts under the shell. Twist off the claws and legs; crack them with a cleaver or possibly mallet. Cut the body into 4 pcs.
- Place a wok over high heat till warm. Add in oil, swirling to coat sides. Add in garlic, ginger, and chili; cook, stirring, for 1 minute. Add in crab and stir-fry for 2 min.
- Add in sauce and reduce heat to low; cover and simmer, stirring once or possibly twice, till crab is cooked, 6 to 7 min.
- Stir in egg and cook just till it begins to set, about 1 minute.
- Arrange crab and top shell on a serving plate. Pour sauce over all and garnish with green onion.
- This recipe yields 1 serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 462g | |
| Calories 529 | |
| Calories from Fat 286 | 54% |
| Total Fat 32.3g | 40% |
| Saturated Fat 3.52g | 14% |
| Trans Fat 0.7g | |
| Cholesterol 186mg | 62% |
| Sodium 3859mg | 161% |
| Potassium 843mg | 24% |
| Total Carbs 52.53g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 41.28g | 28% |
| Protein 12.52g | 20% |
