Accessibility Notice

Can’t find something? Please be patient as we are currently updating our website and, due to higher demand, experiencing some out of stocks.

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)


Like this article? You’ll love our weekly newsletter
sign up here!

**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.

related articles icon