Chili Crab

Crabs are not easy to cook. But with guidance and practice, you may also cook it just as nice as if you were to have it in a restaurant.The most important thing in cooking a crab is to ensure that you have fresh crabs.

Ingredients:

• 3/4 cup chicken broth
• 1/2 cup ketchup
• 2 tablespoons soy sauce
• 1 tablespoon chili-garlic sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 live dungeness crabs (or mud crabs)
• 2 tablespoons cooking oil
• 2 tablespoons fresh garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red chili, seeded and minced
• 1 large egg, slightly beaten
• green onion, sliced 1 inch (garnish)

Directions:

1. Firstly, mix the sauce ingredients in a small bowl and set aside.
2. Then boil the crabs in a large. Then remove the crab and immediately place it in a cold bath.
3. Peel the top shell in one piece and reserve for additional garnish.
4. Then remove and discard the gills and the spongy parts under the shell.
5. Twist off the claws and legs; crack them with a cleaver or a mallet. Then cut the body into 4 pieces.
6. In a large heated wok, add oil and stir in the garlic, ginger, and chili, and fry for 1 minute.
7. Add the crabs, and stir for an additional 2 minutes. Then add the sauce and lower the heat.
8. Cook it about 6 to 7 minutes and then stir in the egg and cook just until it begins to set (1 minute).
9. Once done, arrange the crab and top shell on a large platter. Pour the sauce all over the crab and garnish with the green onions.