Spicy Singapore-Style Stone Crab Recipe

This dish draws inspiration from Singapore's famous chili crab, adapting it for stone crab with a rich, spicy tomato sauce thickened with beaten eggs. It's a perfect balance of heat, sweetness, and savory flavors that complement the delicate stone crab meat.

Ingredients

For the Crab:

• 2 pounds stone crab claws, cracked (meat removed from shells if preferred)
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil

For the Sauce Base:

• 6 cloves garlic, minced
• 2 inches fresh ginger, peeled and finely grated
• 3 red chilies, finely chopped (adjust for spice preference)
• 1 medium onion, finely diced
• 2 tablespoons tomato paste
• 1 cup chicken stock
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon sambal oelek or chili paste (adjust to taste)

For Finishing:

• 2 eggs, lightly beaten
• 3 green onions, sliced diagonally
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Prepare the crab:
   • If using whole stone crab claws, crack them slightly with a mallet to allow the sauce to penetrate, but keep the meat inside the shells.
   • If using picked meat, ensure all shells are removed and keep the meat in large pieces.
2. Make the sauce base:
   • Heat vegetable oil and sesame oil in a large wok or deep skillet over medium-high heat.
   • Add garlic, ginger, and chilies. Stir-fry for 30 seconds until fragrant.
   • Add diced onion and cook until translucent, about 2-3 minutes.
   • Stir in tomato paste and cook for another minute.
3. Build the sauce:
   • Pour in chicken stock, ketchup, soy sauce, rice vinegar, and sugar.
   • Add sambal oelek or chili paste.
   • Bring to a simmer and cook for 5 minutes until slightly reduced and flavors are combined.
4. Cook the crab:
   • If using cracked crab claws: Add them to the sauce and simmer, covered, for 5-7 minutes until heated through.
   • If using picked meat: Reduce the sauce a bit more, then add the meat and gently fold it in. Cook for just 2-3 minutes until heated through (avoid overcooking).
5. Finish the dish:
   • While stirring gently, slowly pour in the beaten eggs in a thin stream. The eggs will create silky ribbons throughout the sauce and thicken it.
   • Continue stirring for about 30 seconds until the eggs are just set.
   • Remove from heat and stir in half of the green onions.
6. Serve:
   • Transfer to a serving dish and garnish with remaining green onions and chopped cilantro.
   • Serve with lime wedges on the side for squeezing over the dish.
   • Accompany with steamed rice or fried mantou buns for soaking up the sauce.

Chef's Tips

• For an authentic Singapore-style experience, serve with fried mantou (Chinese steamed buns) for dipping in the sauce.
• The dish can be made less spicy by reducing the amount of fresh chilies and sambal oelek.
• If stone crab is unavailable, this recipe works well with other crab varieties like blue crab or Dungeness.
• Keep some extra napkins handy – this delicious dish is meant to be eaten with your hands!

Serves: 4 as a main course Preparation time: 15 minutes Cooking time: 20 minutes