alive logo

Ginger Chili Crab


    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.


    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


    Ginger Chili Crab




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.