Crab Chili Recipe
Crab Chili Recipe
I had my first date with crab chili when my Bliffer Blaff mate of Giffer Gaff (aka Davis the crab tasting Fairy) made this special dish for me for no particular occasion at all. I’m spoiled like that!
Like all first dates I was a little nervous. Not because of the chef, but because of the chili in the title. Some people have an extremely high tolerance for hot spice. Davis happens to be one of the people. In fact he works on his spice tolerance building skills all year long.
Sometimes he over does it…he once had to use the air conditioner in our car to soothe the burning embers of his remaining taste buds. But I digress…
To my surprise this hot Thai crab chili was also paired with sweet! Hooray! If you know anything about me it’s I always have a hankering for sweet stuff in any form.
Ingredients:
- 1 fresh large Dungeness crab (cleaned and segmented –see below) or 2 fresh Red Rock crabs or 4 fresh Blue crabs
- 1 Tablespoon peanut oil
- 2 fresh red chillies, seeded, finely chopped
- 2 garlic cloves, crushed
- 1 Tablespoon finely grated fresh ginger
- 1 stalk lemongrass, white part only, finely chopped
- 1/4 cup (60ml) tomato sauce
- 1/4 cup (60ml) sweet chilli sauce
- 2 Tablespoon of wine or sherry
- 2 Tablespoon sweet soy
- 1 Tablespoon lime juice
- 1 Tablespoon of palm sugar
- 1 bunch green onions, trimmed, thinly sliced
- A handful of Italian parsley or cilantro, chopped fine
- 4 cups steamed jasmine rice (pre-cooked)
Method to the Rad-ness:
Once the Dungeness crab is cooked and cleaned –separate all the legs leaving the body meat attached. For Red Rock crab and Blue crab cut the crab down the center of the body and quarter the legs. Use a mallet, hammer or crab cracker to crack the claws
In a wok, heat the oil over medium high heat. Add the chilli, garlic, ginger and lemongrass and stir-fry for 1 minute. Add the tomato sauce, sweet chilli sauce, wine, sweet soy, lime juice and sugar and stir-fry for 3 minutes or until the sauce boils. Remove from heat and add half the green onions and cilantro and toss until just combined.
Spoon the crab chili over rice and sprinkle with remaining green onion and cilantro.
- 1 fresh large Dungeness crab (cleaned and segmented –see below) or 2 fresh Red Rock crabs or 4 fresh Blue crabs
- 1 Tablespoon peanut oil
- 2 fresh red chillies, seeded, finely chopped
- 2 garlic cloves, crushed
- 1 Tablespoon finely grated fresh ginger
- 1 stalk lemongrass, white part only, finely chopped
- ¼ cup (60ml) tomato sauce
- ¼ cup (60ml) sweet chilli sauce
- 2 Tablespoon of wine or sherry
- 2 Tablespoon sweet soy
- 1 Tablespoon lime juice
- 1 Tablespoon of palm sugar
- 1 bunch green onions, trimmed, thinly sliced
- A handful of Italian parsley or cilantro, chopped fine
- 4 cups steamed jasmine rice (pre-cooked)
- Once the Dungeness crab is cooked and cleaned –separate all the legs leaving the body meat attached. For Red Rock crab and Blue crab cut the crab down the center of the body and quarter the legs. Use a mallet, hammer or crab cracker to crack the claws
- In a wok, heat the oil over medium high heat. Add the chilli, garlic, ginger and lemongrass and stir-fry for 1 minute. Add the tomato sauce, sweet chilli sauce, wine, sweet soy, lime juice and sugar and stir-fry for 3 minutes or until the sauce boils. Remove from heat and add half the green onions and cilantro and toss until just combined.
- Spoon the crab chili over rice and sprinkle with remaining green onion and cilantro.
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