Three Alarm Chili Crab
Three Alarm Chili Crab
Dig into this quick and easy Chinese chili crab recipe by Martin Yan from True Passion.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 5 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 907 grams live Crab
  • Sauce
  • ¼ cup Tomato ketchup
  • 1 tablespoon Sweet Chilli sauce
  • 2 teaspoons Fish sauce
  • 4 Cilantro stems, minced
  • 2 tablespoons Vegetable oil
  • 6 whole Dried chilli peppers
  • 4 Thai chillies
  • 1 tablespoon minced Garlic
  • ½ cup Chicken broth
  • 2 Egg whites, lightly beaten
  • 2 Green onions, cut in half diagonally
  • 3 Thai Basil leaves, thinly sliced
  • ¼ cup Cilantro leaves
  1. Bring a large pot of water to a boil. Immerse the live crab and cook for 2 to 3 minutes. Drain and cool quickly with cold running water. Pull off the top shell in one piece and reserve. Remove and discard the gills and spongy parts under the shell. Twist off the claws and legs. With a cleaver, cut the body into halves
  2. Combine the sauce ingredients in a small bowl
  3. Heat a wok over high heat until hot. Add the oil and dried and fresh chiles and stir-fry for 30 seconds. Add the crab pieces and stir-fry for 1 minute. Add the garlic and ginger and stir-fry for 1 minute. Add the chicken broth and cover with the top shell. Cover and cook until the crab is cooked through and the top shell is bright red, about 3 minutes. Remove and reserve the top shell. Add the sauce and cook until the crab is nicely glazed, about 1 minute
  4. Arrange the crab legs and body pieces on a platter. Set the top shell and green onions, basil, and cilantro leaves on top as a garnish

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