Chile Dungeness Crab Dip
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
3/4 lb Dungeness crab meat, from 2 large Dungeness crabs (reserve the shells)
4 cloves garlic, chopped
1/2 inch ginger, chopped
1 medium yellow onion, diced
8 small serrano chiles, finely chopped
2 eggs, lightly beaten
Peanut oil
Sea salt, to taste
For the sauce:
2 Tbsp rice wine vinegar
8 Tbsp ketchup
3 Tbsp “Maggi” brand chili sauce
1 Tbsp sugar
1 tsp corn flour
1 Tbsp soy sauce
1 Tbsp dark soy sauce
1 1/2 cup water
Instructions:
In a large wok over high heat, add enough oil (about ½ cup) and stir fry the crab shells for about 10 minutes or until the oil is aromatic. Strain the oil and discard the shells.
Add 4 Tbsp of the aromatic oil into the wok and set over medium-high heat. When hot, toss in the garlic, ginger, yellow onion and chilies. Stir and cook the mixture until fragrant and golden delicious in color.
Then mix in the prepared sauce and bring it to a boil.
Now add the crabmeat and give it a quick stir, and simmer gently for about 1 minute. Then add the eggs and stir until all the eggs are cook and well combined. Season with salt, if necessary and serve warm.
From seasaltwithfood.com