Dungeness Chili Crab
From sosousme 14 years agoIngredients
- 2 tablespoons neutral oil (grapeseed, canola) shopping list
- 2 shallots, minced finely shopping list
- 1 ounce fresh ginger root, peeled and finely minced shopping list
- 3 cloves garlic, minced finely shopping list
- 2 - 3 small red chilies, seeded and finely minced shopping list
- 1/4 cup dry white wine (or we thought sake might be interesting here) shopping list
- 1/2 cup bottled chili sauce shopping list
- 1 tablespoon sugar shopping list
- 1 - 2 tablespoons low sodium soy sauce shopping list
- 1 egg, lightly beaten shopping list
- 3 tablespoons unsalted butter (although I think he used just a TAD more) shopping list
- 2 tablespoon minced cilantro shopping list
- 1 1/2 pounds Dungeness crab meat (check for shells) shopping list
- Squeeze fresh lemon juice (to bring out the brightness) shopping list
How to make it
- Heat the oil in a 12 inch saute pan over medium heat. When it starts to shimmer, add the vegetables and saute to release the flavors. Add the white wine and reduce by 1/2; add the chili sauce, soy and sugar and stir. Add the egg, butter and crab and blend until the butter melts and the crab is warmed though. Add the cilantro and give a squeeze of fresh lemon juice. This is best served in little Chinese soup spoons as a single bite.
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