Best Chili Crab Recipes

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THAI RED CURRY CRAB CAKES WITH A CHILI DIPPING SAUCE



Thai Red Curry Crab Cakes With a Chili Dipping Sauce image

Another recipe I made for my sisters birthday, very tasty crab cake recipe. I use fresh crab as I love the flavour of it, but canned is fine. It is also very easy to make, more time consuming if you have to crack crab, but you do taste the difference.

Provided by The Flying Chef

Categories     Crab

Time 28m

Yield 10-25 cakes

Number Of Ingredients 12

350 g crabmeat (I use fresh, I love the taste and prefer it, but canned would be fine.)
550 g uncooked prawns, shelled, deveined
1 1/2-2 tablespoons Thai red curry paste (I use Thai kitchen brand.)
3 green onions, chopped coarsely
2 tablespoons fresh coriander, finely chopped
2 teaspoons lemongrass, finely chopped
1 egg
2 tablespoons peanut oil
2 tablespoons lime juice
2 teaspoons fish sauce
2 teaspoons sugar
1/2 cup sweet chili sauce (I use Thai kitchen brand again.)

Steps:

  • Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).
  • Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.
  • Serve crab cakes with dipping sauce.
  • For the dipping sauce.
  • Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.

CURRIED CRAB WITH COCONUT AND CHILI



Curried Crab with Coconut and Chili image

Provided by Curtis Stone

Categories     main-dish

Time 3h5m

Yield 2 servings

Number Of Ingredients 17

2 1/4 pounds live crab
1/4 cup coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
Sea salt
5 1/2 ounces white wine vinegar
2 ounces desiccated coconut
1 tablespoon finely grated fresh ginger
5 garlic cloves
1 large green chile, chopped
1 white onion, chopped
1 tablespoon canola oil
1 medium ripe tomato, diced
10 fresh curry leaves
1/2 ounce fresh turmeric, peeled and finely grated
1 tablespoon chile powder
9 ounces unsweetened coconut milk

Steps:

  • Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
  • Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
  • To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
  • Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
  • Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

CRAB CAKES WITH RED CHILI MAYO



Crab Cakes with Red Chili Mayo image

This is one of the most popular appetizers I make and is lovely for a party. The spicy mayo is a perfect accent to the crab cakes. -Tiffany Anderson-Taylor, Gulfport, Florida

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 10

1-1/3 cups mayonnaise
2 tablespoons Thai chili sauce
2 teaspoons lemon juice, divided
1/4 cup each finely chopped celery, red onion and sweet red pepper
1 jalapeno pepper, seeded and finely chopped
4 tablespoons olive oil, divided
1/2 cup soft bread crumbs
1 egg, lightly beaten
1 pound fresh crabmeat
1/4 cup all-purpose flour

Steps:

  • In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons lemon juice. Set aside., In a small skillet, saute the celery, onion, red pepper and jalapeno in 1 tablespoon oil until tender. Transfer to a large bowl; stir in the bread crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce., Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. , In a large skillet over medium-high heat, cook patties in remaining oil in batches for 3-4 minutes on each side or until golden brown. Serve with reserved sauce.

Nutrition Facts : Calories 140 calories, Fat 13g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 146mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CRAB CAKES WITH RED CHILI MAYONNAISE



Crab Cakes with Red Chili Mayonnaise image

Provided by Craig Common

Categories     Sauté     Oscars     Father's Day     Mayonnaise     Lemon     Crab     Bell Pepper     Jalapeño     Bon Appétit

Yield Makes 8

Number Of Ingredients 11

1 cup mayonnaise
4 teaspoons chili-garlic sauce
3 1/2 teaspoons fresh lemon juice
3 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 tablespoons chopped seeded jalapeño chili
1 pound crabmeat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh breadcrumbs made from crustless French bread

Steps:

  • Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
  • Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
  • Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.

SINGAPOREAN CHILI CRAB



Singaporean Chili Crab image

This spicy, tangy, rich Southeast Asian seafood dish may have several elements, but once they all come together it's absolute magic.

Provided by Nguyen Tran

Categories     HarperCollins     Crab     Shellfish     Seafood     Singapore     Chile Pepper     Ginger     Garlic

Yield 2-4 servings

Number Of Ingredients 19

Chili Crab Sauce:
3 cups Super-Concentrated Cantonese Chicken Stock, hot
1 cup Hunt's brand ketchup
4 tablespoons Lee Kum Kee brand chili garlic sauce
4 tablespoons rice vinegar
4 tablespoons sugar
Singaporean Chili Crab:
1 fresh Dungeness crab, or equally large and meaty crab
1 cup cornstarch
2 tablespoons minced garlic
2 tablespoons minced shallots
1 tablespoon minced ginger
5 Thai chile peppers, chopped
1 stalk scallion, cut diagonally
4 cups Chili Crab Sauce
2 large eggs
Scallions, for garnish, cut diagonally
Cilantro sprigs, for garnish
5 Buttermilk Beer Beignets

Steps:

  • Chili Crab Sauce:
  • Combine all ingredients in a mixing bowl (or 22-quart plastic Cambro containers, like we do) until it becomes one unified homogenous mixture of red chili sauce. It should taste spicy, sweet, and savory and not too ketchup-y.
  • Prepare the crab:
  • Clean crab and cut into pieces. If you have never done this before, this might sound easier said than done, but it's not nearly as daunting as it seems.
  • In a debate of "humane" ways of killing crab: the Asian preparation of crab is a near-instant killing of the crab versus the longer and drawn out steaming/boiling method. Additionally, the boiling method tends to result in a much fishier "crabby" flavor, not as fresh tasting as with this method. If you look up videos on YouTube, look up "How to kill a live crab humanely," which will demonstrate this way of breaking down a crab.
  • With that said, I wasn't as prepared in the photograph process, so I'm going to personally walk you through this as the first "Crab Killer" at Starry Kitchen:
  • Quick tips: Put crabs in the freezer or refrigerator before breaking down. It will make them sleepy-slow them down very severely. There is also a way one of our cooks, Sean, uncovered on the web to gently pet a soft spot on their shell over and over and they'll start falling asleep. We've seen it. It's crazy, but it takes a lot longer than the freezer method.
  • Next, when you're ready, you're going to need a decently sharp knife for this process or at least one with a sharp tip for this next step: try to grab the crab from the tail end, and flip the crab over, claws and eyes pointing away from you, and so it's belly-side up. If you look at its abdomen right in the center, you'll see a longer triangular lip (top of it pointing away from you) that can actually be lifted up. Until you're comfortable doing it often, you can use the tip of your knife to lift it up, but you'll want to use your hand to quickly just lift up and fold it over completely. The crab will potentially get VERY mad at this point. You've just exposed its most vulnerable spot.
  • Then, this part is simple if you can move quickly: just stab it downward right through that spot that's been exposed until you reach the shell. Hold for about 10-20 seconds. The crab should die almost instantly.
  • Afterwards, line your knife across the middle, and firmly press down and cleave it through the abdomen to cut the crab in half. The crab will snap in half once you come all the way down. You'll also be able to pull the crab by each of its claws, and it'll just come apart.
  • You'll then want to turn each half over, and remove the white gills off of each and dispose.
  • Dispose of the lip, and any other loose appendages from the front and back end of the crab.
  • Dispose of the white film and any black matter inside the shell itself, but do not clean out the rest of the shell. That orange part, the coral, the fatty tissue is the MOST coveted part of the crab in Asian households (typically held for the father, no joke). It's like sea urchin/uni, really rich and very briny...and super-awesome to put rice into once it's cooked and scoop it out with. Yummers!
  • Depending on how large your crab is, the two halves of crab legs can be broken into either 2 or 3 sections (there should be a minimum of 2 legs per section) using the same cleaving action as you did to halve the crab.
  • And that's it! (If YouTube, this, and the web doesn't help you feel more comfortable-seriously, feel free to reach out to us: @starrykitchen. This dish is COMPLETELY worth it.)
  • To make the Chili Crab:
  • Now clean the crab legs again, then pat dry with paper towels. Put into a big bowl with cornstarch, but make sure to leave enough room to coat crab with starch.
  • Diligently dredge all exposed crab pieces including the coral and head, inside and out, with starch. Next, shake off excess starch, but make sure all of the exposed (non-shelled) parts are covered in starch. This seals in all of the crab's flavors throughout the cooking process. This is especially important if you need to prepare in advance.
  • Fill a wok/pot with 2 to 3 inches cooking oil, enough to submerge crab pieces, including the head. Heat oil to 350°F over high heat, then carefully fry in batches, arranging crab pieces in a single layer in the oil. Turn over pieces with tongs to fry evenly.
  • When the crab pieces turn red all over and the battered parts are golden, remove and shake the excess oil over your pot. Set aside (we like to set crab on a rack/grate and baking sheet to allow a little bit more oil to drip off). Refrigerate for up to 24 hours.
  • Once you're ready to make your chili crab, heat a wok/pan on high heat and add 1 tablespoon cooking oil per crab. Sauté garlic, shallots, ginger, and chiles until aromatic (enough to make you cough-that's how you know you got the GOOD stuff). Next, add the beautiful monstrosity that is your crab. Stir quickly for 10 to 15 seconds, then add Chili Crab Sauce. Cover, cook over high heat, and cook that bad boy (or girl) for 7 minutes.
  • Keep the pan over heat, but remove crab from pan and place on a serving dish. While reconstructing your sea beast, make sure to leave all the sauce in the wok/pan. Crack eggs into the sauce, and quickly mix to fully incorporate them and thicken the sauce. Increase to high heat and reduce sauce to desired thickness. (I like it pretty thick and a little bit gloppy GOOD.) Once done, remove from heat, and pour sauce all over the crab. Garnish with chopped scallions and cilantro. Serve with Buttermilk Beer Beignets. Break down the crab, sop up all that sauce, and eat like a Singaporean king!

CHILI CRAB



Chili Crab image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 large live Dungeness crabs, each about 1 1/4 - 1 1/2 pounds
10-12 fresh red chiles, stemmed, seeded and chopped or 6 dried Asian chiles (3 inches long), stemmed, seeded, chopped and soaked in warm water to cover for 10 minutes, drained
2 tablespoons minced garlic, or to taste
2 tablespoons minced shallots
1 tablespoon finely grated gingerroot
2 tablespoons vegetable oil, plus additional
1/2 cup ketchup
1 1/2 cups water
1 tablespoon Asian fish sauce, such as Nam Pla
1/3 cup Thai sweet chile sauce
2 tablespoons fresh lime juice
1 tablespoon cornstarch combined with 2 tablespoons water
2 large eggs, lightly beaten
3 tablespoons sliced scallion for garnish
Slices of white bread as an accompaniment, if desired

Steps:

  • In 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 mortor 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.

VIETNAMESE SHRIMP AND CRAB FRITTERS WITH CHILI-LIME SAUCE



Vietnamese Shrimp and Crab Fritters with Chili-Lime Sauce image

Categories     Fish     Ginger     Pepper     Shellfish     Appetizer     Fry     Halibut     Shrimp     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 20 fritters

Number Of Ingredients 17

2 garlic cloves
8 ounces skinless sea bass or halibut fillets, cut into 1/2-inch pieces
5 tablespoons fresh lime juice
1 egg white
1 tablespoon fish sauce (nam pla)*
1 tablespoon cornstarch
2 teaspoons minced peeled fresh ginger
1 teaspoon chili-garlic sauce*
1 teaspoon sugar
1/2 teaspoon oriental sesame oil
8 ounces crabmeat, drained
8 ounces cooked shrimp, chopped
1/4 cup chopped fresh cilantro
1/4 cup finely chopped red bell pepper
Vegetable oil (for frying)
Butter lettuce leaves
Chili-Lime Sauce

Steps:

  • With machine running, drop garlic cloves through feed tube of processor and chop finely. Add sea bass and next 8 ingredients and process just until blended. Transfer to large bowl; stir in crabmeat, shrimp, cilantro and red bell pepper.
  • Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350°F. Working in batches, drop rounded tablespoonfuls of fritter mixture into hot oil. Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes. Using slotted spoon, transfer cooked fritters to paper-towel-lined plate; drain.
  • Arrange fritters on platter with lettuce leaves. Serve with Chili-Lime Sauce.
  • *Available at Asian markets and in the Asian foods section of some supermarkets.

STIR-FRIED DUNGENESS CRAB WITH SWEET CHILI SAUCE AND BOK CHOY



Stir-fried Dungeness Crab with Sweet Chili Sauce and Bok Choy image

Provided by Tyler Florence

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 16

2 live Dungeness crabs, 1 1/2 pounds each
1/4 cup peanut oil
3 garlic cloves, chopped
1-inch piece fresh ginger, grated
2 fresh red chiles, sliced
4 heads baby bok choy, halved
1 cup water
1/4 cup dark brown sugar
1/4 cup low-sodium soy sauce
1/2 lemon, juiced
1/4 cup sake
1 tablespoon cornstarch mixed with 2 tablespoons water
Butter lettuce
2 chopped green onions, white and green part
1/4 cup chopped unsalted peanuts
White rice, for serving

Steps:

  • First thing to do is "dismantle" the crabs before you wok-fry them. Toss the live crabs into salted boiling water for 2 minutes. Next, place the crabs top-side up, and stick your thumb under the edge of the top shell, pull forward and lift the shell up and off, and reserve. Scrape out the gills that are found on top of the body. Now, turn the crabs over and on the underbelly you will find the "apron," a slightly-lifted triangular flap, pull this off too. Finally, rinse the crabs of all the grey or green spongy stuff (the soft yellow matter is fat or crab butter and considered desirable by many, keep it if you wish.) Divide the crabs into quarters with a big knife, leaving the legs attached to the 4 sections.
  • Heat the peanut oil in a wok over high heat until almost smoking. Add the garlic, ginger, chiles, and bok choy. Stir-fry for 1 minute, then remove to a side platter. Toss in the crab pieces, including the top shells. Take the top shells out after 1 minute, continue to stir-fry the crab for 3 minutes. With a big spoon or spatula, remove the crab pieces to the side platter. Now on to the sauce, pour 1 cup of water into the wok, along with the brown sugar, soy sauce, lemon juice, and sake. Stir for 2 minutes to dissolve the sugar. Stir in the cornstarch slurry and cook another minute until the sauce thickens. Return the crabs and bok choy to the pan, toss everything together to coat. Cover, and cook for 3 minutes.
  • To serve, line a large platter with butter lettuce leaves, and arrange the crabs with the top shell back on top so it looks roughly like a whole crab again - cool right?! Put the bok choy around the crab and pour the sauce all over the top. Garnish with the green onions and peanuts. You'll need crab crackers, mini forks, a side bowl for the shells, a stack of napkins, and bowls of warm lemon water to clean your hands. Serve with steamed white rice.

CRAB CAKES WITH THAI SWEET CHILI SAUCE & MARINATED CUCUMBER



Crab Cakes With Thai Sweet Chili Sauce & Marinated Cucumber image

This is the recipe I made while on our Holland America Panama Canal cruise. There was a Culinary Arts Class, In groups we made a full meal, my group made these delicious crab cakes and sauce and marinated cucumbers. It was sooo fun and our efforts were served to us in the Pinnacle Restaurant on board the Statendam cruise ship. The menu was: Starter - Dungeness crab cakes with Thai sweet chili sauce and marinated cucumbers. Main course - Chicken with fresh apricots, ginger and cracked almonds - served with a custard sauce. (Vegetables on the side) Two Desserts - Grand Marnier Chocolate volcano cake or Vanilla souffle Several choices of white and red wines. It was a wonderful experience, the instructor was the Executive Chef of the Pinnacle

Provided by Derf2440

Categories     Crab

Time 1h

Yield 8 serving(s)

Number Of Ingredients 29

1/3 cup celery, finely diced
1/3 onion, finely diced
1/3 red bell pepper, diced
1 cup dungeness crabmeat, picked over and well drained
1 egg
1/2 cup mayonnaise
1/2 lemon, juice of
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon chives, chopped
1/4 teaspoon thyme
1/2 teaspoon garlic, minced
1 1/2 cups panko breadcrumbs, more as needed (or bread crumbs)
salt and black pepper
1/2 ounce ginger, fresh minced
1/4 ounce garlic, minced
1/2 fluid ounce white wine vinegar
2 fluid ounces lime juice, fresh
12 fluid ounces sake
4 fluid ounces heavy cream
12 fluid ounces unsalted butter, cold and cut in chunks
2 fluid ounces Thai sweet chili sauce
salt and white pepper
1 cucumber, shaved on spiral slicer (or sliced thinley on mandoline)
1/2 quart vinegar, white
1/2 cup sugar
1/4 cup salt
1 tablespoon ground cardamom
1 tablespoon allspice

Steps:

  • CRAB CAKES.
  • Mix all ingredients well and adjust seasoning to taste. Use icecream scoop to shape into cakes; bread with panco crumbs.
  • Place cakes on sheet pans sprinkled with dry panko crumbs; wrap tightly and store in the refrigerator until ready to cook.
  • THAI SWEET CHILI SAUCE.
  • In a heavy sauce pan over medium high heat, combine ginger, garlic, vinegar, lime juice and sake. Reduce to a light syrup (90%), add cream and reduce to 60% over medium heat, being careful not to scorch. Reduce heat to low and gradually whip in the cold butter chunks. Whisk in chili sauce, salt and pepper.
  • MARINATED CUCUMBERS.
  • Mix all the ingredientes together bring to a boil, remove from heat and chill.
  • ASSEMBLY.
  • Saute crab cakes in a non stick saute pan until golden on each side and heated through; drain on paper towels.
  • Arrange crab cakes on plate, drizzle with chili sauce.
  • Pile high with marinated cucumbers, sprinkle with chopped chives; or alternately serve the marinated cucumbers beside the crab cakes on the plate.

CHILI CRAB DIP WITH SHRIMP CHIPS



Chili Crab Dip With Shrimp Chips image

Inspired by chili crab, an aromatic and spicy Singaporean seafood braise, this crab dip gets sweetness from tomato paste and flavor from shallots and ginger.

Provided by Joe Sevier

Time 30m

Yield Makes about 2½ cups

Number Of Ingredients 16

2 medium shallots, quartered
1 lemongrass stalk, bottom third only, tough outer layers removed, cut into a few pieces
1 3-4" piece ginger, peeled, coarsely chopped
1 serrano chile, preferably starting to turn orange, halved, seeds removed if desired
4 medium garlic cloves
2 Tbsp. double-concentrated tomato paste
1 tsp. sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 Tbsp. vegetable oil
4 oz. cream cheese, room temperature
2 Tbsp. mayonnaise
8 oz. claw crabmeat, picked over
3 medium scallions, finely chopped
½ large bunch cilantro, tough stems discarded, leaves and tender stems finely chopped
2 Tbsp. store-bought fried shallots or garlic (optional)
Shrimp chips (such as Dandy's or Shrimp Snacks) or Ritz crackers (for serving)

Steps:

  • Pulse or blend shallots, lemongrass, ginger, chile, garlic, tomato paste, sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup water in a food processor or blender until a coarse purée forms.
  • Heat oil in a medium skillet over medium-high. Scrape purée into pan and cook, stirring often, until mixture darkens and thickens to the consistency of tomato paste, 12-15 minutes. If it begins to stick and brown, stir in a little water (about 1 Tbsp.), scraping up any browned bits with a wooden spoon. (You should have about ⅔ cup.)
  • Transfer mixture to a small bowl and vigorously mix in cream cheese and mayonnaise. Stir in crabmeat, half of the scallions, and half of the cilantro. Taste dip and season with more salt if needed.
  • Transfer dip to a serving bowl. Top with remaining scallions and cilantro, then with fried shallots (if using). Serve with shrimp chips.

"CRAB CHILI" RECIPE - (3.9/5)



Provided by Tabatha

Number Of Ingredients 23

16 oz. red kidney beans
16 oz. black beans
28 oz. canned stewed tomatoes (Mexican style, if available)
1 6-oz. can tomato paste
1/4 cup water
1/4 cup vinegar
1/2 cup tomato juice
2 green peppers, chopped
4 tbsp. Old Bay spice (season to taste)
1 red pepper, sliced
1 white onion, chopped
2 garlic cloves, chopped
1 hot chili pepper sliced and seeded (optional)
2 lb. Maryland Crab meat
2 strips of cooked bacon (or 2 tbsp bacon bits)
2 tsp. to 2 tbsp. chili powder to taste
1 tbsp. cumin
1 tbsp Salt N Spice
1 tsp celery salt
1 tsp. salt
1 tsp. black pepper
1 shot of Jack Daniel's (or Crab Commander's secret solution - Optional)
Red onion, sour cream, Monterey Jack cheese, tortillas and tortilla chips for garnish

Steps:

  • Strain beans in a colander and rinse well; pour into slow cooker. Add stewed tomatoes, tomato paste, tomato juice, vinegar, and water; mix gently. Add peppers, onions, garlic and chili pepper; stir ingredients until mixed well. Put crabmeat in bowl and check for any shells. Then place into slow cooker (crock pot). Add chili powder, cumin, salt and pepper, Old Bay, celery salt, Salt N Spice, and bacon. Stir contents until mixed well. Turn slow cooker on Low and cook for 8 hours then add shot of Jack Daniel's; if possible stir every hour

WILD GEORGIA SHRIMP AND CRAB CAKE WITH PEARL ONION MARMALADE, WILD GEORGIA SHRIMP, CHILI SOUR CREAM, BACON AND GARLIC GRITS



Wild Georgia Shrimp and Crab Cake with Pearl Onion Marmalade, Wild Georgia Shrimp, Chili Sour Cream, Bacon and Garlic Grits image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 8 servings

Number Of Ingredients 49

1 tablespoon vegetable oil, plus 2 tablespoons for sauteing
1/2 green pepper, finely diced
1 clove garlic, minced
14 ounces wild Georgia shrimp, peeled, de-veined, small, rough dice
4 ounces lump crabmeat
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 egg
1 1/2 tablespoons blackening spice
1 to 2 cups bread crumbs
1 pound frozen pearl onions
1/3 cup sherry vinegar
1/3 cup white wine
1/2 cup sugar
2 tablespoons ketchup
1/4 cup golden raisins
1 bay leaf
1/8 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 cup chicken stock
8 wild Georgia shrimp, peeled and deveined
1 egg
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon granulated garlic
1/8 teaspoon dill weed
1/8 teaspoon celery seed
1/8 teaspoon chipolte sauce (Recommended: Tabasco)
1 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon dill weed
1/2 teaspoon celery seed
1/2 teaspoon cayenne pepper
1 cup sour cream
1 tablespoon chili sauce (recommended: Srirachi)
2 strips smoked bacon, small dice
3 clove garlic, minced
2 cups milk
2 cups heavy cream
1/4 cup whole butter
1 cup grits
Salt and pepper

Steps:

  • Wild Georgia Shrimp and Crab Cake:
  • Place 1 tablespoon oil on a heated saute pan, add green peppers and garlic, cook for 30 seconds stirring constantly. Add shrimp and cook for 1 to 2 minutes until shrimp is pink. Drain excess liquid and place cooked shrimp, peppers and garlic in a medium mixing bowl. Add crabmeat, mayonnaise, mustard, lemon juice, egg and blackening spice to the mixing bowl and combine. Gradually add breadcrumbs until bound together. Form shrimp mixture into 2-ounce cakes. Saute cakes in 2 tablespoons of hot oil for 2 to 3 minutes on each side over medium heat.
  • Pearl Onion Marmalade:
  • Place all ingredients in saucepan and cook over medium heat until thick.
  • Fried Shrimp Marinade:
  • Combine all ingredients together and marinate for 30 minutes.
  • Fried Shrimp Breading:
  • Combine all ingredients together and mix. Remove shrimp from egg mixture and dredge in seasoned flour mix. Deep fry in 350 degree F hot oil for 30 to 45 seconds.
  • Chili Sour Cream:
  • Combine ingredients together and place in plastic squirt bottle.
  • Bacon and Garlic Grits:
  • Render bacon in saucepot until crispy. Add garlic to pot and saute for 20 to 30 seconds.
  • Add milk, cream and butter, bring to boil. Add grits and stir. Turn heat to medium and cook for 10 minutes, stirring often. If grits become too thick, add milk to thin it out. Season, to taste, with salt and pepper.

CRACKED CRAB, CHILI MAYONNAISE AND SHRIMP CHIPS



Cracked Crab, Chili Mayonnaise and Shrimp Chips image

My grandfather grew up on the bayous of Louisiana, and seafood platters were frequent at our pre-Thanksgiving table. The night before Thanksgiving, when all the family gathered, we would have shrimp creole. The next day, the 'pre-game' play was a bowl of the leftover shrimp creole and cracked crab. I have incorporated this tradition into my own Thanksgiving feast day; it is a nice light starter, preparing one for the onslaught of heavy foods to come.

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 large egg yolks, at room temperature
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
2 dashes hot sauce (preferably Tabasco)
1 cup extra-virgin olive oil
Kosher salt
2 to 3 cups canola, corn or grapeseed oil, for frying
2 packages shrimp chips (banh phong tom)
1 1/2 pounds picked Dungeness crabmeat, divided
Celery sticks, for serving
Orange slices, for serving

Steps:

  • For the mayonnaise: In a large bowl, add egg yolks, lemon juice and hot sauce. Whisk to combine. Slowly begin adding the oil while whisking constantly, making sure oil is fully incorporating and stopping frequently until each little bit is emulsified into the egg yolk mixture. If it becomes too thick, a little drizzle of water can be added as necessary until all of the oil has been incorporated. When all of the oil has been whisked in, and the mayonnaise is creamy and luscious, season to taste with salt. Set aside.
  • For the shrimp chips: Heat 2 inches of oil in a 6-quart saucepan. Clip in a deep-fry thermometer and heat the oil to 375 degrees F. Fry the shrimp chips until puffy, about 1 minute. Remove and drain on paper towels. Set aside.
  • For the crab and assembly: Place 3/4 of the crab in a mixing bowl and toss with 3 or 4 tablespoons of the homemade mayonnaise. Serve dressed crab alongside the remaining undressed crab with a bowl of the mayonnaise and a pile of shrimp chips on the side. Garnish with celery sticks and orange slices.

CRAB CAKES WITH CREAMY CHILI SAUCE



Crab Cakes with Creamy Chili Sauce image

Categories     Milk/Cream     Shellfish     Fry     Lime     Crab     Hot Pepper     Sake     Pan-Fry     Bon Appétit

Yield 4 Appetizer Servings

Number Of Ingredients 16

Sauce
1 tablespoon vegetable oil
2 shallots, chopped
2 garlic cloves, chopped
2 teaspoons chili garlic sauce
1/2 cup whipping cream
1/4 cup sake
1/4 cup fresh lime juice
Crab Cakes
1 1/2 cups fresh white breadcrumbs
8 ounces fresh crabmeat, picked over
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1 large egg
2 tablespoons water
2 tablespoons vegetable oil

Steps:

  • For Sauce:
  • Heat oil in heavy medium skillet over medium-low heat. Add shallots and garlic and sauté until tender, about 5 minutes. Add chili garlic sauce and stir 1 minute. Add cream, sake and lime juice. Simmer until sauce is slightly thickened, about 7 minutes.
  • For Crab Cakes:
  • Mix first 4 ingredients in medium bowl. Season with salt and pepper. Whisk egg and 2 tablespoons water in small bowl. Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry). Discard remaining egg mixture. Form crab mixture into four 2 1/2- to 3-inch round patties, using about 1/2 cupful for each.
  • Heat oil in heavy large skillet over medium-high heat. Add crab cakes and sauté until golden brown, about 4 minutes per side. Transfer to plates.
  • Drizzle sauce over and serve.

SINGAPOREAN CHILI CRAB



Singaporean Chili Crab image

Chili Crab is the national dish of Singapore. When I was working there, I had the chance to eat this a lot. I got the recipe from an old Chinese Singaporean grandmother who taught me how to prepare the dish. It's so great, I want to share it with all of you. This is a must try.

Provided by beach bum in the Ph

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 cup chicken broth
1/2 cup catsup
2 tablespoons soy sauce
1 tablespoon chili-garlic sauce
1 tablespoon rice vinegar
1 tablespoon sugar
2 live dungeness crabs (or mud crabs)
2 tablespoons cooking oil
2 tablespoons fresh garlic, minced
1 tablespoon fresh ginger, minced
1 red chile, seeded and minced
1 large egg, slightly beaten
green onion, sliced 1 inch (garnish)

Steps:

  • Mix the sauce ingredients in a small bowl and set aside.
  • In a very large pot of boiling water, parboil the crab for 3 minutes. Take out of the water and drain. Rinse the crab with cold water and drain again.
  • Pull off the top shell in one piece and reserve for additional garnish.
  • Remove and discard the gills and the spongy parts under the shell.
  • Twist off the claws and legs; crack them with a cleaver or a mallet. Now cut the body into 4 pieces.
  • Now in a large heated wok, add oil and swirl to coat the sides of the wok. add the garlic, ginger, and chili, and stir fry for 1 minute.
  • Add the crab, and stir fry an additional 2 minutes. Now add the sauce, reducing the heat to low. Cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes).
  • Finally stir in the egg and cook just until it begins to set (1 minute).
  • Arrange the crab and top shell on a large platter. Pour the sauce all over the crab and garnish with the green onion.
  • Serve right away with crusty bread to soak up the sauce.

Nutrition Facts : Calories 214.9, Fat 9.3, SaturatedFat 1.5, Cholesterol 101, Sodium 1239.9, Carbohydrate 14.8, Fiber 0.5, Sugar 11, Protein 18.7

CHILI CRAB SHRIMP SOUP



Chili Crab Shrimp Soup image

It's coming upon "crab season" here in Northern California, and this time of year you can find plenty of Dungeness Crab at the stores for great prices, so I am using my favorite Crab Soup recipe and thought it would be nice to share. This soup is creamy and very delicious, and the chili powder and spice can be adjusted to your personal taste. My kids love this soup, even though it has some veggies in it, which is usually a tough thing to get them to eat. :)

Provided by SpchTeachCooks

Categories     Crab

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 whole crabs, I use Dungeness Crabs at about 1 & 1/2 lbs each. (in a pinch you can use just one big crab)
1/2 lb small baby shrimp (you can use larger shrimp if you like)
4 slices bacon, chopped
2 cups milk (I try to make it 2% Milk, for health, but everyone likes it better with whole milk)
2 tablespoons butter
3 carrots, roughly chopped
2 celery ribs, roughly chopped
1 small onion
3 garlic cloves, finely chopped
3 potatoes, chopped into medium size pieces
1 tablespoon chili powder (which type you use will decide how spicy it gets)
1 pinch cayenne
salt & pepper

Steps:

  • Fry bacon pieces in a big pot; when nice and crispy, remove bacon and set aside.
  • Melt butter into bacon grease and place chopped onion in first, then add chopped carrot and celery, and finally the garlic, to bacon grease in pan and saute till softened. Add salt and pepper depending on your tastes, remember this will end up being a big pot of soup.
  • Add enough water to softened veggies in pan to cover slightly, let boil down a about 10 minutes. Add as much chili powder as you like (I use about a TBSP., but you can use more - it really makes the flavor of this soup) and then just add a pinch of cayenne for a little more kick.
  • After water is boiling and has reduced a bit, add the chopped potatoes. Add just a little more water and let the mixture boil another 5-10 minutes to help get the potatoes close to softened (they don't have to be completely cooked yet).
  • Once the potatoes and other veggies are close to being soft and ready to eat, add 2 cups of milk. As it is starting to heat, make sure to break down crab (pull body shell off and take center of crab and use kitchen shears to cut into 1/4, pull legs off, clean it all up, and use shears to cut just a small slit into each leg and claw piece so soup can seep into crab meat for nice flavor) and then throw Crab in with the milky veggies in the large soup pot.
  • Once the soup is hot and the crab is in it, make sure to turn the stove to low and try not to have the soup boil over. Add shrimp just to warm them up. Top off with the bacon pieces. Adjust salt and pepper to taste.
  • (If you like your soup thicker and more like chowder, you could add a mix of 1/2 cup milk and 2 tablespoons flour (shaken together in a small closed jar) to the soup a few minutes before finishing to thicken it up, if you like.). The chili and spice amounts can easily be adjusted to your tastes, it's a real flexible recipe.

Nutrition Facts : Calories 459.6, Fat 21.8, SaturatedFat 10.1, Cholesterol 166.4, Sodium 524.2, Carbohydrate 42.3, Fiber 6.1, Sugar 4.6, Protein 24.8

COCONUT CHILI CRAB



Coconut Chili Crab image

Another way to use those beautiful crabs we caught. Don't be put off by the seemingly long list of instructions and don't forget Aussie tablespoons are actually 4 teaspoons.

Provided by JustJanS

Categories     Crab

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 14

4 blue swimmer crabs (uncooked)
2 tablespoons oil
4 garlic cloves, crushed
1 tablespoon grated fresh ginger
3 red chilies, chopped
1/3 cup lime juice
1/4 cup water
2 tablespoons chili sauce (sweet Thai)
1 tablespoon fish sauce
1 tablespoon tomato paste
400 ml coconut cream
1/4 cup chopped fresh coriander (cilantro)
3 green onions, sliced
steamed rice, to serve

Steps:

  • Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
  • Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
  • In the same wok, stir fry garlic, ginger and chili for 1 minute.
  • Add the juice, waer, sauces and paste and simmer for 2 minutes.
  • Blend in the coconut cream.
  • Bring to the boil then return the crab to the wok.
  • Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
  • Stir in the coriander and onions, then serve at once over steamed rice.

Nutrition Facts : Calories 714.1, Fat 58.3, SaturatedFat 41, Cholesterol 32.8, Sodium 1246.4, Carbohydrate 39.5, Fiber 8.8, Sugar 23.2, Protein 17.8

PAN FRIED SOFT SHELL CRAB WITH GARLIC, LEMON, CHILI AND OLIVE OIL



PAN FRIED SOFT SHELL CRAB WITH GARLIC, LEMON, CHILI AND OLIVE OIL image

Categories     Shellfish

Number Of Ingredients 11

6 soft shell crabs, cut in half
1 jalapeno chili, finely chopped
2 cloves of garlic, finely chopped
zest of 2 lemons
2 tablespoons parsley, finely chopped
5 tablespoons olive oil plus 50ml/3 tablespoons for sautéing
3 tablespoons lemon juice
5 tablespoons extra virgin olive oil
salt and pepper
5 ounces mixed lettuce leaves
1/4 cup all purpose flour for dusting crabs

Steps:

  • Place crabs, jalapeno, garlic, lemon zest and parsley in a large bowl. Add 5 tablespoons of olive oil and toss lightly. Marinate for 2 hours. In another large bowl pour the lemon juice and slowly add the extra virgin olive oil whisking constantly. Season with salt and pepper. Toss vinaigrette with lettuce leaves and divide between 4 plates. Place a large non-stick sauté pan over high heat. Add remaining 3 tablespoons olive oil. Dust the crabs with a little flour and place in the hot pan. Cook for 2-3 minutes on each side. Once crabs are crispy on the outside and cooked through, remove from the pan and serve over prepared salad.

FATTY CRAB'S CHILI CRAB



Fatty Crab's Chili Crab image

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.

Provided by Matt Lee And Ted Lee

Categories     dinner, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons chili sauce, like sriracha
3 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons rice-wine vinegar
3 tablespoons tomato paste
1 teaspoon sesame oil
1 cup chopped shallots (about 8 ounces)
4 cloves garlic, sliced
1 tablespoon freshly grated ginger
teaspoon kosher salt
2 tablespoons cornstarch
1 tablespoon peanut oil
8 blue crabs, cleaned and split, large claws slightly cracked
1 egg yolk, beaten
1/2 cup chopped scallions for garnishing

Steps:

  • In a large bowl, whisk the chili sauce, soy sauce, sugar, rice-wine vinegar, tomato paste and sesame oil with 1 1/4 cups water and reserve.
  • 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.
  • 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 1/3 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.
  • 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.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1001 milligrams, Sugar 10 grams

CRAB & SHRIMP CHILI (SPICY)



Crab & Shrimp Chili (Spicy) image

I put this recipe together while trying to find something to fix on a Friday during Lent. It is a tomato based chili with imitation crab and shrimp. Has some heat to it, but not too spicy for my taste because I don't like food so overly spicy you can't taste any of the other flavors. It is fairly simple to put together too. You can serve it with rice if you like or just alone with some crusty bread on the side and a salad.

Provided by Leahcooks

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

28 ounces diced tomatoes (use pre-seasoned ones)
10 1/2 ounces cream of mushroom soup
8 ounces imitation crabmeat (flaked)
8 ounces pre-cooked shrimp (deveined and tails removed)
2 tablespoons butter
1/4 cup rice vinegar
1 tablespoon garlic, minced
1 small onion, diced
1/2 cup milk
1 teaspoon salt
2 teaspoons cajun seasoning
1 teaspoon crushed red pepper flakes
1/4 teaspoon blackening seasoning (I used Old Bay)
3 dashes thyme

Steps:

  • Combine all ingredients in a large pot and bring to a boil.
  • Turn heat to low and let simmer for at least a half hour before serving.
  • You can leave it on a low heat setting for several hours if needed.
  • Serve alone or mixed with rice.

Nutrition Facts : Calories 310.2, Fat 13, SaturatedFat 5.7, Cholesterol 141.2, Sodium 2152.2, Carbohydrate 27.3, Fiber 3.1, Sugar 9.3, Protein 22.8

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