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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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