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Singapore Chili Crab

Seafood, including crustaceans such as crab and lobster, is carb-free and loaded with nutrients…making it perfect for a keto or other low-carb diet. This recipe is simple enough for a quick weeknight dinner and special enough for weekend company.

1/4 cup peanut or canola oil

2 2-lb cooked crabs, separated into pieces (retain back shell if cooked fresh)

4  fat garlic cloves, minced

1 1” piece fresh ginger, peeled and minced

1/4 cup organic ketchup

3 medium-hot red chilies, minced

2 tbsp dark soy sauce

2/3 cup water

Fresh black pepper

2 scallions, cut into 2” pieces and finely shredded lengthwise

1. Heat the oil in a large wok. Add crab and stir-fry for 3 minutes, adding the garlic and ginger after 1 minute.
2. Add ketchup, chilies, soy sauce, water, pepper and juices from back shell (if crab was cooked fresh). Cover and simmer over medium heat for 2–3 minutes.
3. Spoon crab onto a large plate or into four soup plates and sprinkle with scallions.

Yield: 4 servings

Source:Rick Stein’s Complete Seafood by Rick Stein (Ten Speed Press)

 

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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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