Ingredients Jump to Instructions ↓

  1. 1 large Dungeness crab (2 to 2 1/2 lbs.), cooked, cleaned, and cracked (including back shell if available)

  2. 3 cloves garlic, peeled

  3. 1 tablespoon chopped fresh ginger

  4. 1 tablespoon salad oil

  5. Cilantro sprigs

  6. 2 cups hot cooked long-grain white rice

Instructions Jump to Ingredients ↑

  1. Prepare Singapore Chile Sauce; set aside. Rinse crab back shell (if available) and set aside with crab.

  2. In a small bowl, pound together garlic and ginger with a mortar and pestle (or mince very finely with a knife).

  3. Heat oil in a wok or 5- to 6-quart pan over high heat. Add garlic-ginger paste; cook, stirring, until golden (30 seconds to 1 minute). Add Singapore Chile Sauce and crab; cook, stirring with a wide spatula, until crab is hot and sauce comes to a boil (3 to 4 minutes).

  4. To serve, turn crab and sauce out of pan onto a platter; place crab back shell atop crab pieces. Garnish with cilantro sprigs, if desired. Serve with rice. Makes 2 servings. Singapore Chile Sauce. In a small bowl, smoothly blend 1 teaspoon cornstarch, 3/4 cup low-sodium chicken broth, and 1/4 cup catsup. Stir in 1 tablespoon fermented salted black beans, rinsed and drained (or 1 tablespoon reduced-sodium soy sauce), and 2 or 3 small fresh hot red or green chiles (such as Thai, serrano, Fresno, or jalapeno), seeded and minced.


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