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Chili Crab
Date added: December 2, 2007
A popular asian dish enjoyed best with some beer and some Yangchow fried rice.
- Servings: 4 change
- Calories per serving: 71
- Prep time: 10
- Cook time: 20
Ingredients
- 1 crab, dungeness, raw
- 1 tsp ginger root, raw
- 1 tbsp wine, rice, japanese
- 1 tbsp sauce, chili
- 1 tbsp sauce, soy, dark
- 4 garlic, raw, clove
- 1 tbsp onion, green, chpd, fresh
- 1 tsp oil, sesame
- 3 tbsp stock, chicken, prep f/recipe
Recipe Method
1. In a wok or a large pot, combine
2. Set crab aside and cut into several several pieces, making sure to keep the liquid that comes out of the crab to be used in the sauce.
3. In another pot or wok, place a tbsp of oil and stir fry the garlic and ginger.
4. Deglaze with some
5. Let reduce for a little before adding the green onions.
6. Return the crab to the sauce and stir fry for a bit as not to overcook the crab and making sure that the sauce coats the crab well.
7. Arrange the crab on the plate nicely and finish off with the sauce on top.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 71 | 4% |
| Fat 2g | 2% |
| Cholesterol 25mg | 8% |
| Sodium 486mg | 20% |
| Carbohydrates 4g | 4% |
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