For many people, Chili Crab is the epitome of all seafood recipes. It's an Asian classic for sure and this rendition couldn't be easier to make.
Traditionally, this recipe actually calls for ketchup, however, in this version we swap out the sweet stuff for beautiful, spicy, Korean gochujang which is a fermented soy bean paste. It really helps to kick up the umami in the dish while bringing in even more heat.
For those who might be a bit afraid of the spice, fret not, for the sweetness of the crab actually helps to tone down the overall heat in the dish, which is one of many things that makes this dish so cool! The other thing that's great about this, is that you can use crab parts, which sometimes you can get for a bit cheaper than full crab leg clusters. Crab parts are basically just legs and bits that break off the cluster and are generally just sold seperatly by the pound and they're perfect for dishes like this!
Spicy Chili Crab
Serves Approx. 4
- 2lbs crab parts in the shell and thawed, cut into approximately 2" pieces
- 1/2 cup gochujang
- 1/4 cup sambal (chili sauce)
- 1-1/2 cups of water
- 5 cloves garlic, minced
- Half an onion, thinly sliced
- 1 bunch of green onions cut into 2" sticks
- Juice of half a lime
- 2 tablespoons of vegetable oil
- In a mixing bowl, combine gochujang, sambal, water, and garlic and stir to combine. Reserve until needed.
- Place a large skillet or wok over high heat and add vegetable oil and onions. Cook until onions soften and start to become translucent.
- Add your crab and continue to sautee for approximately 1 minute and then add the sauce. Cook until the sauce reduces and becomes thick and all the crab is coated and warmed through. Add the green onions and the lime juice and toss to combine.
- Serve with white rice and additional lime wedges. Additionally you could also garnish with chopped cilantro and sliced jalapenos.