"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chili Crab Recipe

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This recipe for Chili Crab, by , is from The McCabe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Wu Stowe


2 Large Dungeness Crabs (Cooked, Cleaned &Cut up)
Peanut Oil (1/2 Cup?)

2 Tablespoons Garlic (Finely Chopped) --6 Cloves?
2 Heaping Tablespoon Fresh Ginger (Finely Chopped)

Cup Chili Garlic Sauce (Huy Fong brand)
Cup Tomato Sauce
2 Tablespoons Sugar
2 Tablespoons Light Soy Sauce
2 Tablespoons Sesame Oil

2 Cups Chicken Broth

4 Eggs (Lightly Beaten)
2 Bunches Scallions (Sliced)

2 Tablespoon Cornstarch mixed with
6 Tablespoons Water

1.) Heat Oil (Medium-High to High heat) and deep fry crabs for a couple
of minutes, then remove them and set aside.

2.) Add more oil if necessary and Garlic &Ginger. Cook and stir for a minute.

3.) Add Chili Sauce, Tomato Sauce, Sugar, Soy Sauce and Sesame Oil. Simmer for a minute.

4.) Add Crab and stir to coat the pieces well with sauce.

5.)Add Chicken Broth and cook for a minute.

6.) Add Egg and Scallions and stir vigorously.

7.) Thicken with Cornstarch/Water mix.

8.) Serve with Rice.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is my own ( I think, improved ) version of Singapore's famous Chili Crab.

Jimi and I grew up 1 block away from each other. When my aunt died in Singapore I went over for her funeral. While I was there, Jimi texted me to say hi. When I asked him how he was he said "I'm in Singapore." I said,"Me too." As it turned out, his hotel was still only 1 block away from mine. Of course we went out for dinner...and had chili crab.




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