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Chili Soft Shell Crabs

Flavors.of.Asia's picture
  Soft-shell crabs 6 , thawed, cleaned (Fresh Or Frozen)
  Vegetable oil 3 Tablespoon
  Shallots 2 , finely minced
  Garlic 3 Clove (15 gm), finely minced
  Finely minced ginger root 1 Teaspoon (Fresh)
  Cornstarch 1 Teaspoon
  Water 1 Tablespoon
  Green onion 1 , finely minced
  Tomato sauce 3 Tablespoon
  Indonesian soy sauce/Medium japanese soy sauce 1 Tablespoon
  Chili paste 1 Tablespoon (Fresh)
  Dry white wine 1 Tablespoon
  White cider vinegar 2 Tablespoon
  Sugar 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Sesame seed oil 1⁄2 Teaspoon

Prepare Chili Sauce.
Rinse crabs.
Pat dry with paper towels.
Leave whole or cut in half.
In a wok or large skillet, heat oil over medium heat until hot.
Stir-fry shallots, garlic and gingerroot 2 to 3 minutes or until soft.
Increase heat; add crabs.
Stir-fry 1 to 2 minutes.
Add Chili Sauce; mix with crabs.
Reduce heat to medium.
Cover and cook 3 minutes.
Combine cornstarch and water in a small dish.
Stir into crabs and cook until sauce is slightly thickened.
Pour crabs and sauce onto a large serving platter.
Garnish with green onion.
Chili Sauce: In a small bowl, combine all ingredients.

Recipe Summary

Difficulty Level: 
Stir Fried

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Average: 4.5 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1129 Calories from Fat 477

% Daily Value*

Total Fat 54 g82.7%

Saturated Fat 7.4 g36.9%

Trans Fat 0 g

Cholesterol 397.8 mg132.6%

Sodium 3008.3 mg125.3%

Total Carbohydrates 58 g19.5%

Dietary Fiber 1.7 g6.7%

Sugars 33.3 g

Protein 97 g194.3%

Vitamin A 86.7% Vitamin C 61%

Calcium 52.1% Iron 31.4%

*Based on a 2000 Calorie diet

Chili Soft Shell Crabs Recipe