Chile Crabs

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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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)

Instructions:

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 and top with 1/2 cup chile mixture. Toss to combine. Set remaining chile mixture aside. Marinate in refrigerator 1 hour.

Preheat grill to medium-high heat.

Remove crabs from marinade and discard marinade. Arrange crabs, shell sides up, on grill rack and grill 12 minutes or until shells turn red. Serve with remaining chile sauce and onions. Garnish with cilantro, if desired.

Violet Oon, Cooking Light
JULY 2010