This is one of my all time favorites. Having lived in Seattle, I had access to a lot of Dungeness crab
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 50 MINUTES
- 2 lbs/1 kg Snow Crab or King Crab, or preferably Dungeness.
- 4 cloves garlic, minced
- 1 fresh red chili, minced
- 1 small piece ginger, sliced into matchstick-like pieces
- 2 tsp. to 2 Tbsp. chili sauce, depending on how spicy you want it
- 1/4 cup ketchup or tomato sauce
- 1 Tbsp. soy sauce
- 3 Tbsp. fish sauce (available in tall bottles at Asian stores)
- 1 1/2 cups chicken broth
- 1 Tbsp. cornstarch, dissolved in 4 Tbsp. water
- 1 egg
- 3 spring/green onions, finely sliced
- 2 shallots, minced, OR 1/2 cooking onion, chopped
- 3-4 Tbsp. white wine OR white cooking wine
- Crab Cooking Tips: Make sure the crab is already cooked. Most grocery stores will steam it for you if it hasn’t already been cooked
- Set a wok or frying pan over medium-high heat. Drizzle in 2 Tbsp. oil and swirl around, then add the shallots or onion, garlic, red chili, and galangal or ginger. Stir-fry 2-3 minutes, adding a splash of white wine to the pan when it becomes dry.
- Add chicken broth, chili sauce, ketchup (or tomato sauce), soy sauce, and fish sauce. Stir well over medium-high until combined. Set aside until crab is cooked.
- Add cooked crab to the sauce. Using 2 large wooden spoons, spatulas, gently turn the crab in the sauce to coat.
- Break the egg into a cup and combine it with the arrowroot or cornstarch powder dissolved in water. Whisk with a fork.
- Add the egg mixture to the wok. Stir well to combine (the egg mixture will thicken the sauce). Turn down the heat to low, continuing to stir and mix the crab.
- Do a taste test for salt and spice, adding more fish sauce if not salty enough (if too salty for your taste, add a squeeze of fresh lime juice). If too spicy for your taste, add a little more tomato sauce (or tomato juice).
To serve: use tongs to lift the crab out of the wok and onto a serving platter or large serving bowl. Pour the sauce over, and sprinkle with green onion. Serve with some nice jasmine rice