Try this Chili Crab recipe, or contribute your own.
Suggest a better descriptionIn a casserole or large pot of boiling salted water, add the crabs and cook them for about 1 minute, or until no longer moving. Drain and set aside until cool enough to handle. To clean the crabs pull off top shells; pull and twist off each apron; remove gills. With sharp knife cut crabs into quarters, rinse and drain. In mortar and pestle or small food processor pound or process chiles, garlic, shallots and ginger with a little oil if necessary. Combine all sauce ingredients. Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients, bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to serving dish. Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok. Simmer until thickened. Gradually add eggs in a stream, whisking, and cook for 1 minute. Pour sauce over crabs and garnish with scallion. Yield: 4 to 6 servings Posted to recipelu-digest by molony
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Serving Size: 1 Serving (1720g) | ||
Recipe Makes: 1 | ||
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Calories: 1536 | ||
Calories from Fat: 662 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.6g | 98 % | |
Saturated Fat 17.5g | 88 % | |
Monounsaturated Fat 31.3g | ||
Polyunsanturated Fat 14.3g | ||
Cholesterol 2307.3mg | 710 % | |
Sodium 4445.2mg | 153 % | |
Potassium 4061.6mg | 107 % | |
Total Carbohydrate 94.9g | 28 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 86.9g | ||
Protein 133.4g | 191 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1536
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