Recipe from Fatty Crab
Adapted by Matt Lee and Ted Lee
Updated Feb. 28, 2024
- Total Time
- About 20 minutes
- Rating
- 4(76)
- Notes
- Read community notes
Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York. There are now locations in St. John and Hong Kong. With the restaurant, Pelaccio pays homage to a crab joint he frequented during a seven-month cooking stint in Kuala Lumpur, Malaysia. This recipe calls for blue crabs and spices them up with chili sauce, garlic and ginger among much else. Serve with crab picks, cold beer and many napkins. —Matt Lee And Ted Lee
Featured in: The Industry; The Gambler
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Ingredients
Yield:4 servings
- 2tablespoons chili sauce, like sriracha
- 3tablespoons soy sauce
- 1tablespoon sugar
- 3tablespoons rice-wine vinegar
- 3tablespoons tomato paste
- 1teaspoon sesame oil
- 1cup chopped shallots (about 8 ounces)
- 4cloves garlic, sliced
- 1tablespoon freshly grated ginger
- teaspoon kosher salt
- 2tablespoons cornstarch
- 1tablespoon peanut oil
- 8blue crabs, cleaned and split, large claws slightly cracked
- 1egg yolk, beaten
- ½cup chopped scallions for garnishing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
184 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 12 grams protein; 1081 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large bowl, whisk the chili sauce, soy sauce, sugar, rice-wine vinegar, tomato paste and sesame oil with 1¼ cups water and reserve.
Step
2
Place the shallots, garlic, ginger and salt in the bowl of a food processor. Pulse until the mixture becomes a smooth paste. In a small bowl, whisk together the cornstarch with 2 tablespoons water.
Step
3
Heat the peanut oil in a wok over high heat, and when it shimmers, add the shallot paste and fry for 30 seconds until very fragrant. Add the crabs and ⅓ of the chili sauce, and when the liquid simmers, continue to cook for 2 minutes, shaking the pan to cover the crabs with the sauce.
Step
4
Add the remaining chili sauce to the pan, and when it reaches a simmer, turn the heat to medium-low, cover the pan and continue to simmer vigorously about 8 minutes. Stir in the cornstarch paste, and when the liquid in the pan thickens, turn off the heat. Add the egg yolk and stir again to combine. Divide the crabs and sauce among 4 plates, sprinkle with the chopped scallions and serve immediately, with crab picks and many napkins.
Ratings
76
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Cooking Notes
LEL
What exactly does "...crabs, cleaned and split" mean? This is accomplished with live crabs?
Cary
This is great. Used 4 soft-shell crabs instead. Did not use rice wine, water worked well. No left overs.
Charlotte
Just used a third of the cornstarch slurry. Otherwise, great dish! Been awhile since I was in Singapore, but this definitely brought back the memory of a wonderful dish. Great New Year's Eve dish!
Shawn
Crabs cleaned and split means that they are already long dead, maybe even frozen . The shelves have been leveraged off, the insides are cleaned out and the the crabs are snapped in two .
Carl
What a waste of good crab! Steam them in a cup of vinegar and a cup of beer with some old bay sprinkled on the crabs in the pot. Put a trivet in the bottom of the pot so them do not boil.
AllisonT
Good. The sriracha overwhelmed, so I'll halve that and kick up the ginger next time. Hard to add cornstarch and stir with crabjs in the way, so next time I might omit cornstarch, or remove the crabs to warmed plates and then thicken the sauce. I made with soft shell crabs and served over basmati rice.
Charlotte
Just used a third of the cornstarch slurry. Otherwise, great dish! Been awhile since I was in Singapore, but this definitely brought back the memory of a wonderful dish. Great New Year's Eve dish!
William Fite
Nothing new here. Crabs have been cooked and served in this manner for decades on the Gulf Coast of Florida and in the Panhandle. Sorry, Chef Pelaccio, others beat you to it.
LEL
What exactly does "...crabs, cleaned and split" mean? This is accomplished with live crabs?
Margaret
We've done similar recipes (and will do this one) with leftover steamed or boiled blue crabs from a crab feast. Just shorten the cooking times.
To kill live crabs if you're squeamish, put them in the coldest part of the fridge or in the freezer for a little while. Or in ice water. It immobilizes them. Stab them on the underside behind the mouth and proceed.
Cary
This is great. Used 4 soft-shell crabs instead. Did not use rice wine, water worked well. No left overs.
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