alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Ginger Chili Crab

    Share

    Ginger Chili Crab

    This stir-fry dish comes together quickly and is a crowd pleaser. Make sure to have plenty of extra napkins on hand. You can ask your fishmonger to quarter cleaned, cooked crab for you.

    Advertisement

    1 Tbsp (15 mL) coconut oil
    2 garlic cloves, chopped
    1 to 2 bird’s eye chilies, finely sliced
    2 shallots, sliced
    2 Tbsp (30 mL) finely grated ginger
    1 stalk lemon grass, white part only, cut in 3 pieces and crushed, to release flavour
    2 cooked and cleaned Dungeness crabs, quartered (about 4 1/2 lbs/2 kg total)
    1/2 cup (125 mL) diced tomato
    2 Tbsp (30 mL) tomato paste
    1 Tbsp (15 mL) natural cane sugar
    2 Tbsp (30 mL) shaoxing wine or sherry
    1 tsp (5 mL) fish sauce
    1/4 cup (60 mL) light coconut milk
    1/2 cup (125 mL) water
    3 green onions, trimmed and sliced
    2 Tbsp (30 mL) chopped fresh cilantro
    1 lime, cut into wedges

    Heat oil in large wok over high heat until just smoking. Add garlic, chilies, shallots, ginger, and lemon grass. Continue to stir-fry until fragrant, about 1 minute.

    Add crab, tomato, tomato paste, sugar, wine or sherry, fish sauce, coconut milk, and water. Cover, reduce heat to medium-high, and cook about 5 minutes. Remove cover and continue to cook until sauce thickens slightly, about 3 minutes.

    Remove from heat and toss in green onions and cilantro. Divide crab and sauce among serving bowls and offer lime wedges alongside. Serve immediately with steamed brown jasmine rice, if desired.

    Serves 4.

    Each serving contains: 158 calories; 16 g protein; 5 g total fat (4 g sat. fat, 0 g trans fat); 12 g carbohydrates (6 g sugars, 1 g fibre); 374 mg sodium

    source: "Shellfish", alive #364, February 2013

    Advertisement

    Ginger Chili Crab

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.