Stir-Fried Asian Chili CRAB
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
Dungeness crab stir-fried in a tangy-sweet-spicy sauce with ginger, garlic, and scallions. Serve over steamed rice or noodles.
Ingredients
- 59.1 ml ketchup
- 29.6 ml sriracha
- 14.8 ml soy sauce
- 29.6 ml oyster sauce
- 29.6 ml sugar
- 29.6 ml shao-hsing wine
- 14.8 ml tamarind paste
- 78.9 ml water
- 2 dungeness crabs
- 59.1 ml vegetable oil
- 5 clove garlic minced
- 3 scallions finely chopped
- 1 ginger peeled and minced
- 1 serrano pepper
- 29.6 ml cornstarch
- 59.1 ml water
- 1 egg beaten
Nutrition (per serving, estimated)
Estimated based off 13 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 378 mg
- Iron: 4.62 mg
- Magnesium: 69.2 mg
- Phosphorus: 334 mg
- Potassium: 1042 mg
- Zinc: 2.55 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml ketchup
- 29.6 ml sriracha
- 14.8 ml soy sauce
- 29.6 ml oyster sauce
- 29.6 ml sugar
- 29.6 ml shao-hsing wine
- 14.8 ml tamarind paste
- 78.9 ml water
- 2 dungeness crabs
- 59.1 ml vegetable oil
- 1 serrano pepper
- 29.6 ml cornstarch
- 59.1 ml water
Prepare
- Mince 5 clove garlic
- 3 scallions, finely chopped
- 1 ginger, peeled and minced
- Beat 1 egg
Let's Cook
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Step 1.
In a large bowl, combine ¼ cup ketchup, 2 tablespoons sriracha, 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 2 tablespoons sugar, 2 tablespoons Shao-hsing wine or dry sherry, 1 tablespoon tamarind paste, and ⅓ cup water. Stir until the sugar dissolves and set the sauce aside.
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Step 2.
Prepare the crabs: remove and discard the top shell, keeping the legs and claws with shell intact. Clean out the gills, then cut each crab lengthwise in half. Cut each half into 3 roughly equal pieces.
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Step 3.
Heat ¼ cup vegetable oil in a wok over high heat until shimmering. Add 5 cloves minced garlic, 3 finely chopped scallions, 1 peeled and minced 1-inch piece ginger, and 1 diced serrano pepper (if using). Stir-fry until the garlic just begins to turn golden brown, about 30 seconds.
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Step 4.
Add the crab pieces to the wok and stir-fry for 1 minute, tossing to coat with aromatics.
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Step 5.
Pour the prepared sauce mixture over the crab and toss well to coat all pieces. Cover the wok and cook for 5 minutes, until the crab shells turn bright red.
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Step 6.
While the crab cooks, in a small bowl dissolve 2 tablespoons cornstarch in ¼ cup water. Beat 1 egg in another small bowl.
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Step 7.
Uncover the wok and stir the dissolved cornstarch into the sauce. Bring to a boil, stirring constantly, until the sauce thickens and bubbles, about 1 minute.
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Step 8.
Pour the beaten egg into the wok and stir to combine. Cook for 1 minute, then taste the sauce and adjust seasoning if needed (add more sriracha for heat, sugar for sweetness, or salt).
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Step 9.
Serve the chili crab immediately over steamed rice or noodles.