Super simple chilli crabs

I’m not a great cook, but I do have some tricks up my sleeves. Most of my readers would probably know by now that I was the child of the sea. I grew up by the seaside, and therefore, I’m used to chasing crustacean and digging for crustaceans like flower crabs from their holes in the sand so that I could catch them and bring them back for my mum to cook for dinner.

I can no longer catch crabs from their holes in the sand as I’m living in a concrete jungle now, but I certainly can buy them from the market to cook.

One fine day when I was doing groceries, I saw some fresh crabs, and deciding that it’s been ages since my family and I had some crabs, I bought them and made chilli crabs out of them.

It is a misconception that chilli crab is hard to cook. It’s actually quite simple to cook and that is why it costs a bomb in the restaurants.

Trust me chilli crabs is not that hard to cook, and if I can cook it, you can too, cuz I am no chef. I only cook simple, quickie stuff.

Here’s my own recipe of chilli crab:

Ingredients:

4 big/medium sized flower crab

Tumeric powder

1/2 cup of water

Some cooking oil

Sauce ingredient

3 spoonful of chopped garlic

3 spoonful of boh chilli paste/chilli sauce of any brand

2 spoonful of oyster sauce

3 spoonful of light soya sauce

5 spoonful of tomato sauce

Here’s how you do it. Pretty simple, actually. First of all, peel off the crab’s shell, and wash the crabs til it’s clean. Cut it into half if you prefer, and marinade it with tumeric powder for 5 minutes before frying them lightly in your wok/pan.

When the crab is half cooked, take it out from the wok, put it aside and drain all excess oil from it and prepare the sauce.

Sauté the chopped garlic by using the oil that you used to fry the crab earlier on, and mix all sauce ingredients together in a small bowl before putting it into the pan to sauté with the chopped garlic. Add in about 1/2 cup of water, and when the sauce thickens, add in the pre-fried crabs.

Stir the crabs abit so that the sauce fully coated the crabs, and close the wok with a cover for 10-15 minutes on medium fire. You may add beaten eggs if you like, but I like my crabs spicy, so no eggs in the sauce for me.

Take out and serve with plain white rice or bread though it goes well on it’s own.

Preparation time: 30 minutes

Yield: 3 servings

Cleffairy: Are you feeling the heat yet? If you can’t take the spiciness, don’t use too much chillies.

24 comments

  1. Caroline says:

    my mom only ever cooked it once and usually will cook with tomato sauce or butter crab. 🙂 so fast cook one de ah?? n seriously i never tot it can be this simple. lol

  2. Annie Q says:

    WOW…chili crabs!! Now you make me drooling over it and make me crave for it. AAAAAHHHHHHHH!!!..I want crabsss!

    Psssssttttttt….tell you hor, i don’t know how to cook crabs! HAHAHHAHA

    Put chili, your boy can take ar??

    • Cleffairy says:

      LOLOL… kesian Annie… go beli some and cook la. 😛 Actually crabs quite easy to cook wan…quite simple.

      LOL… my boy? Can… he loves spicy food…in fact, he can tahan spicy food much better than me. 😀

  3. suituapui says:

    I love chilli crabs. Oooo…the yummy thick gravy…and you eat, dip slices of French loaf in it – out of this world!!! Next time I go KL, you must cook this for me, ok? I bring the bread! Hahahahahaha!

    • Cleffairy says:

      Hahahhaha… any kind of bread will do for me… I like to makan crab with rice, though…*dies* so many ppl tempah crab from me wan? Can la, you come KL… we do potluck or sth. LOL… I just cook the crab, ok? LOL!

  4. Joanne Tiew says:

    I love crabs and all types seafood, but I never cook crab for my family.
    The main reason is, I just do not know how to choose a fresh one and clean the crab.

    Anyway, I have save your recipe in my Favourite. Thanks!

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