Mar 9, 2010

wok-fried salted chili crab


About a month ago my Aunt was visiting from Omaha.  She loves crab, and so I decided to take advantage of her visit to try a seafood recipe I had been looking at all month.  Not sure if I've said this before, but Matt is not a fish eater, so I never almost never make any kind of seafood.  I however, love it!  So if we go out and I'm not in a sharing mood I get seafood, knowing that I'll get the whole dinner to myself (a little selfish...what can I say). 

Anyways, when my Aunt came to visit we made this tasty crab together (and I got Matt a New York strip).  You'll laugh because though it is "chili" crab, I accidentally got little Serrano chili's and so we had the most itty bitty piece you can imagine because we just couldn't fathom anything more.  If you like spice, or you get a less spicy chili, then you might be able to handle more then the tiny piece in the picture below (seriously, all we could add was the little piece on the right; yes, the one that's hard to see).



The crab though came out wonderfully, and while I like it with butter and pasta too, this tasted like a healthier (i.e. less buttery) way to enjoy it.  Also, I learned a trick for cleaning.  I actually asked the butcher to clean it.  No problem!  I couldn't believe it, all we had to do was cook it up, no cleaning required.  Definitely something to remember the next time your in the mood for some crab.



wok-fried salted chili crab
adapted from The New Cook

2 uncooked crabs (pre-cleaned if possible)
2 tablespoons vegetable oil
1 small Serrano chili (or a less spicy red chili)
sea salt
cracked black pepper
lime wedges

Remove the limbs and claws from the body of the crabs.  (If not pre-cleaned, cut the body in half and clean well).  Heat a wok or frying pan over high heat.  Add the oil, chillies, and about a teaspoon each of salt and pepper.  Cook for 1 minute.  Add the crab pieces and stir-fry for 5-7 minutes or until the shells change color and the flesh is white and tender (it becomes a really pretty redish orange color).

Serve the crabs with lime wedges and eat with your fingers.  (cookbook note: if the crab claws are large, lightly steam them before adding them to the spices in the wok).

stats: serves 2 (easily can be doubled depending on your needs), took 30 minutes or less (especially because I got help with cleaning the crab from my butcher)


Have you ever made crab?  What's your favorite way to make it?

Happy Wednesday,
Alison

2 comments:

Steph Bond @ Bondville said...

Love the top pic Ali! You are killing me... I miss Dungeness crabs soooo much. Do you remember the big cook-ups we used to have? My favourite way is still Thanh Long-style roasted garlic stir-fry. We have tried so many times to replicate that recipe!

Alison Clayshulte said...

Oh I know I love it too. Those cook-ups were so fun!! Now I hardly ever eat it so its such a treat and this recipe was a great way to highlight the crab. Yum city!