Singapore Chile Crab

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.

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1 pound whole Dungeness crab
5 Tbsp. ketchup
1 cup water
2 Tbsp. cornstarch
3/4 teaspoon dark soy sauce
5 Tbsp. vegetable oil
7 cloves garlic, crushed
2 Tbsp. chopped shallots
10 red chile de arbol peppers, pounded with seeds
3/4 tsp. lemon juice
1 egg, beaten
4 green onions, minced


Wash the crab and separate the claws from the body. Crack the shell and cut the body into 4-6 pieces.

In a large bowl, mix together the ketchup, water, cornstarch and soy sauce.

Heat skillet and the oil, then stir in the garlic and shallots. Fry the garlic and shallots for 1-2 minutes before adding the chiles. Fry another 2 minutes and add the crab pieces and fry until they turn red, about 4 minutes.

Stir the sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let the crab pieces simmer on high heat, for about 7 minutes or until the shells turn bright red.

Remove the cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions. Serve with a fresh green salad and beasmati rice.

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