Chili Crab

Method3 steps · about 27 min

1. 1

   Step 1: Clean the whole raw Dungeness crab (2–2½ lb) and cut it into 6 pieces, or have the seafood seller do this. Drain well and discard the cleaning water. Remove the crab mustard from inside the top shell and reserve it separately for the wok. Discard the emptied top shell; keep the crab pieces for step 3. Neither the measured slurry water nor the sauce water is cleaning water.

   Uses 2–2½ lb whole raw Dungeness crab, cleaned and cut into 6 pieces · Separate water for cleaning the crab, amount unspecified; drain and discard

2. 2

   Step 2: Mix all 5 tbsp ketchup, 5 tbsp Lingham’s Hot Sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, ½ tsp Chinese rice vinegar and 1 cup sauce water in one bowl. In a SEPARATE bowl, mix all 1½ tbsp cornstarch with the separate 2 tbsp slurry water until smooth. Keep both mixtures ready; beat the separate egg (1) for the final sauce cooking in step 3.

   Uses 5 tbsp ketchup · 5 tbsp Lingham’s Hot Sauce · 1 tbsp oyster sauce · 1 tbsp Shaoxing wine · ½ tsp Chinese rice vinegar · 1 cup water for the sour and spicy sauce · 1½ tbsp cornstarch for the separate slurry · 2 tbsp water for the separate cornstarch slurry

3. 3

   Step 3: Heat all 3 tbsp cooking oil in a wok over medium-high heat. Stir-fry all the minced garlic (3 cloves) and ginger (1 piece) until fragrant and lightly browned. Add all the crab pieces and reserved crab mustard from step 1 and stir-fry for about 10 seconds. Add all the sour-and-spicy sauce from step 2 and stir to coat. Cover and cook for 4–5 minutes as an initial check, continuing until the sauce is simmering and the crab flesh is pearly or white and opaque. Stir the separate cornstarch slurry from step 2 again, pour it all into the wok and cook while stirring until the sauce thickens. Slowly pour in all the beaten egg while stirring gently and cook until the egg is set. Season with salt to taste and serve immediately as four portions with all 12 warm ready steamed buns or mantou.

   Check covered crab cooking · 4 minUses 3 tbsp cooking oil · 3 cloves garlic, minced · 1 piece ginger, 1 inch long, peeled and minced · All 6 cleaned crab pieces from step 1 · All the actual crab mustard removed in step 1; its yield is unmeasured · All the ketchup, Lingham’s, oyster sauce, wine, vinegar and sauce water mixed in step 2 · All the separate 1½ tbsp cornstarch and 2 tbsp water slurry from step 2 · All the one egg beaten in step 2