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Singaporean Chile Crab
Dinner Asian

Singaporean Chile Crab

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
  2. 2 In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
  3. 3 Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
  4. 4 Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
  5. 5 Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

By Alicia N

Singapore Chili Crabs
Dinner Asian

Singapore Chili Crabs

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Whisk ketchup, chicken broth, egg, soy sauce, chili-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl; set sauce aside.
  2. 2 Combine shallots, garlic, oil, ginger, and serrano in a pot over medium-high heat; sauté until sizzling, about 2 minutes. Add crab to the pot, cover with a lid, and shake until crab is completely coated in shallot mixture. Remove lid; cook and stir until heated through, about 3 minutes.
  3. 3 Add reserved sauce to the pot; reduce heat to medium. Cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.

By John Mitzewich

Crab Boil
Dinner American

Crab Boil

4.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Bring a large pot of water to a boil.
  2. 2 Add potatoes, sausages, onions, corn, and seafood seasoning. Boil until potatoes are cooked through, about 30 minutes.
  3. 3 Gently drop crabs into pot and boil until crabmeat is cooked through, at least 10 minutes.
  4. 4 Drain and serve. Enjoy!

By Preston Hoover

Ginataang Alimasag (Crabs in Coconut Milk)
Dinner Southeast Asian

Ginataang Alimasag (Crabs in Coconut Milk)

5.0

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Fill a large bowl with ice and cold water. Bring a large pot of salted water to a boil. Add crabs; cook until shells turn bright red, 8 to 10 minutes. Plunge crabs into ice water to stop the cooking process. Drain and set aside.
  2. 2 Heat a large wok over medium-high heat. Add garlic oil and garlic; cook until garlic lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger; cook until onion is translucent, 4 to 5 minutes. Add scallion whites; season with a few pinches of salt and black pepper.
  3. 3 Add fish sauce; let infuse for 1 minute. Stir in shrimp paste; cook until toasted, about 3 minutes. Add Thai chilies; cook for 1 minute. Pour in coconut milk and water; bring to a simmer. Reduce heat to medium-low; cook until sauce is thickened, about 10 minutes, adding more water if sauce too dry.
  4. 4 Meanwhile, crack open crabs; remove meat and discard shells. Add crabmeat to sauce along with any accumulated juices; simmer until flavors meld, 8 to 10 minutes. Season with salt and black pepper. Toss in spinach until wilted. Garnish with scallion greens.

By Musang

Spicy Crab Curry - Bangla Style
Dinner Indian

Spicy Crab Curry - Bangla Style

Prep
25 min
Cook
30 min
Total
115 min

Instructions

  1. 1 Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
  2. 2 Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
  3. 3 Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
  4. 4 Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
  5. 5 Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
  6. 6 Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.

By keka1980

Chef John's Cioppino
Dinner American

Chef John's Cioppino

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Combine butter and olive oil in a large Dutch oven over medium-low heat.
  2. 2 Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.
  3. 3 Stir wine into onion mixture; increase heat to high and bring to a simmer.
  4. 4 Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer, 35 minutes.
  5. 5 Increase heat to high and bring the mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
  6. 6 Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
  7. 7 Stir in fresh parsley and basil; season with salt and pepper to taste.

By John Mitzewich