Entree: British Indian Ocean Territory – Southern Culinary Region – Chili Crab (Whole crab stir-fried in a sweet, tangy, and spicy tomato-chili sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole mud crabs or hard-shell crabs, cleaned and halved, about 1.5 lb (680 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) butter
- 6 cloves (5/8 oz (18 g)) garlic, minced
- 2 shallots, minced, about 2 oz (60 g)
- 1-inch (25 g) piece fresh ginger, julienned
- 3 red bird's eye chilies or 1 red Fresno, sliced, about 1 oz (30 g) total
- 3 tbsp (45 ml) sambal oelek or chili paste
- 1/4 cup (60 ml) tomato ketchup
- 2 tbsp (30 ml) sweet chili sauce or 2 tbsp (30 ml) sugar + 1 tbsp (15 ml) water if unavailable
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- 1 cup (240 ml) low-sodium chicken stock or water
- 2 tbsp (30 g) light brown sugar
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 large egg, beaten (about 1 3/4 oz (50 g))
- 2 stalks (0.35 oz (10 g)) green onions, sliced for garnish
- 2 tbsp (8 g) fresh cilantro leaves for garnish
- Lime wedges to serve

Show original ingredient measurements

- 2 whole mud crabs or hard-shell crabs, cleaned and halved, about 1.5 lb (680 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) butter
- 6 cloves (18 g) garlic, minced
- 2 shallots, minced, about 2 oz (60 g)
- 1-inch (25 g) piece fresh ginger, julienned
- 3 red bird's eye chilies or 1 red Fresno, sliced, about 1 oz (30 g) total
- 3 tbsp (45 ml) sambal oelek or chili paste
- 1/4 cup (60 ml) tomato ketchup
- 2 tbsp (30 ml) sweet chili sauce or 2 tbsp (30 ml) sugar + 1 tbsp (15 ml) water if unavailable
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- 1 cup (240 ml) low-sodium chicken stock or water
- 2 tbsp (30 g) light brown sugar
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 large egg, beaten (about 50 g)
- 2 stalks (10 g) green onions, sliced for garnish
- 2 tbsp (8 g) fresh cilantro leaves for garnish
- Lime wedges to serve

Instructions

1. Bring a large pot of salted water to a boil. Add crab halves and blanch 2 minutes to firm the meat, drain and set aside. Reserve any juices.
2. Heat oil and butter in a wok or large skillet over medium-high heat. Add garlic, shallot, ginger, and chilies; stir-fry until fragrant, about 1–2 minutes.
3. Add sambal oelek, ketchup, sweet chili sauce, soy sauce, rice vinegar, chicken stock, and brown sugar. Stir and bring to a simmer, scraping up any browned bits from the pan.
4. Add the crab halves to the sauce, tossing to coat. Cover and simmer 6–8 minutes until crab is cooked through and flavors meld, turning pieces once.
5. Stir in the cornstarch slurry and simmer 1 minute until the sauce thickens to a glossy consistency.
6. Remove pan from heat and slowly drizzle beaten egg into the sauce while stirring gently to create silky ribbons.
7. Taste and adjust seasoning with more sugar, soy, or vinegar if needed. Garnish with green onions and cilantro, serve immediately with lime wedges and steamed rice or fried mantou.