This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Singaporean Chile Crab

By: COOKIE1

"This recipe is well known in Singapore and is a great hit with tourists and locals alike! It is really spicy!!!"

Rate/Review | Read Reviews (6)

What to Drink?
	Riesling
	Georgia Sunset
	Lime Fruit Slushies

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 servings

Ingredients

1 pound whole Dungeness crab
5 tablespoons ketchup
1 cup water
2 tablespoons cornstarch
3/4 teaspoon dark soy sauce
5 tablespoons vegetable oil
7 cloves garlic, crushed
2 tablespoons chopped shallots
10 red chili peppers, pounded with seeds
3/4 teaspoon lemon juice
1 egg, beaten
4 green onions, minced

Directions

Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.