Crab/Pic

[Roxy15]

Crab:

 

 

The crab is typically deep-fried, but, there's no reason it can't be made on the grill. Brush the crab with oil, a sprinkle of salt and grill! Follow directions for the sauce and toss them together. Great with soft-shell or hard-shell crabs.

 

 

 

1.5 lb. Soft-Shell Crabs, Cleaned & Dried. Or Hard-Shell Crabs, Cleaned & Halved

 

Oil, For Deep-Frying

 

1/4 cup Rice Or Water Chestnut Flour, Or 1/4 Cup Of Cornstarch & Flour Combined

 

4 Cloves Garlic, Shredded

 

3-6 Fresh Hot Chiles-(Thai Or Holland)-Whole Or Rough Chopped

 

3/4 Cup Tomato Sauce

 

2 T. Sambal Oelek Chili Sauce

 

1 T. Sugar

 

1 T. Soy Sauce

 

1 Tsp. Toasted Sesame Oil

 

1 Cup Chicken Stock

 

1-1/2 Tsp. Cornstarch, Mixed With 2 T. Water

 

1 Egg, Lightly Beaten

 

Salt & Pepper, To Taste

 

2 Scallions & 1 Handful Of Cilantro, Sliced

 

 

Dust the crabs with flour and deep fry. An inch of oil in a skillet is all that’s needed; just fry both sides for about 3 minutes each. Remove and set aside to drain on paper towels. In a non-stick skillet, add 3 Tbsp oil to fry, and add garlic, ginger and chilies. Fry for a few seconds until fragrant. Add tomato sauce, chili sauce, stock, soy, sugar and bring to a boil. Add cornstarch mixture to thicken.

 

 

 

Lower heat and add the egg, stir slowly until egg is cooked. Turn off heat. Add sesame oil, salt and pepper to taste. Serve the crabs in the sauce. Garnish with scallions and cilantro. Best with French Baguette or rice.