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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This iconic dish is a favorite in Singapore, but traditionally, the crabs are fried in the chile mixture. Here we offer a healthier grilled version. Place each crab on its back, and snip off the small pointed flap at the lower part of the shell known as the apron; remove the fat beneath the apron. Rinse the entire crab well, and pat dry. Once cleaned, pop the crabs in the freezer for 30 minutes before marinating them. Ingredients:
10 fresh red thai chiles, stemmed |
9 large garlic cloves |
1/2 medium red bell pepper, chopped |
1/3 cup ketchup |
1 1/2 tablespoons sugar |
1 teaspoon salted bean paste or red miso |
1 teaspoon fresh lime juice |
8 (8-ounce) fresh blue crabs, rinsed and aprons removed (see recipe note above) |
2 spring onions, trimmed and chopped |
1 bunch fresh cilantro (optional) |
Directions:
1. Combine first 3 ingredients in a food processor; process until finely ground. Stir in ketchup, sugar, bean paste, and juice. Place crabs in a large bowl; top with 1/2 cup chile mixture. Toss to combine. Set remaining chile mixture aside. Marinate in refrigerator 1 hour.
2. Preheat grill to medium-high heat.
3. Remove crabs from marinade; discard marinade. Arrange crabs, shell sides up, on grill rack; grill 12 minutes or until shells turn red. Serve with remaining chile sauce and onions. Garnish with cilantro, if desired.
4. Wine note: Always a good bet with seafood, gewürztraminer pairs perfectly with Chile Crabs. The lychee and spice flavors of Chateau Ste. Michelle Gewürztraminer Columbia Valley 2008 ($10), from Washington, complement the Asian flavors, while the wine's slight sweet apple and pear fruit counter the heat. -Jeffery Lindenmuth
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