- Appetizers
- Barbecue & Grilling
- Beans & Grains
- Breads & Biscuits
- Candy & Snacks
- Canning
- Casseroles
- Cookies & Brownies
- Crockpot
- Desserts
- Drinks
- Eggs & Dairy
- Ethnic Dishes
- Fruits
- Garlic
- Holiday Favorites
- Low Carb
- Meat Dishes
- Pancakes & Muffins
- Pasta
- Pies & Pastries
- Pizza
- Salads
- Sandwiches
- Sauces & Marinades
- Seafood & Fish
- Side Dishes
- Soups & Stews
- Vegetables
- Vegetarian
Crab Singapore
Summary
| Yield | 0 |
|---|---|
| Prep Time | 20 minutes |
| Recipes | Crab |
Description
Crab Singapore
Ingredients
-
1 large Dungeness crab (2 to 2 1/2 lbs.), cooked, cleaned, and cracked (including back shell if available)
-
3 cloves garlic, peeled
-
1 tablespoon chopped fresh ginger
-
1 tablespoon salad oil
-
Cilantro sprigs (optional)
-
2 cups hot cooked long-grain white rice
Instructions
Prepare Singapore Chile Sauce; set aside. Rinse crab back shell (if available) and set aside with crab.
In a small bowl, pound together garlic and ginger with a mortar and pestle (or mince very finely with a knife).
Heat oil in a wok or 5- to 6-quart pan over high heat. Add garlic-ginger paste; cook, stirring, until golden (30 seconds to 1 minute). Add Singapore Chile Sauce and crab; cook, stirring with a wide spatula, until crab is hot and sauce comes to a boil (3 to 4 minutes).
To serve, turn crab and sauce out of pan onto a platter; place crab back shell atop crab pieces. Garnish with cilantro sprigs, if desired. Serve with rice. Makes 2 servings. Singapore Chile Sauce. In a small bowl, smoothly blend 1 teaspoon cornstarch, 3/4 cup low-sodium chicken broth, and 1/4 cup catsup. Stir in 1 tablespoon fermented salted black beans, rinsed and drained (or 1 tablespoon reduced-sodium soy sauce), and 2 or 3 small fresh hot red or green chiles (such as Thai, serrano, Fresno, or jalapeno), seeded and minced.
- Login or register to post comments
- Printer-friendly version


