Spicy Thai Crab
Updated: Feb 27, 2021
My favourite crab to use for this dish is snow crab. However, use whatever you can find, such as king or Dungeness crab. If you're using Dungeness crab, crack the shells a little to allow the sauce to seep into the crab. I like this dish very spicy, but add the heat level you like and whatever chilies you prefer. This dish hits all five of your tongue's sensory receptors: sweet, sour, salty, umami and heat (lol).
4 large snow crab sections in shell, preferably raw, but cooked will suffice
1 cup corn starch
1 cup peanut or canola oil
3 onions, peeled, cut in half top to bottom, then thinly sliced vertically
3 T garlic, freshly chopped
1/4 cup ginger, freshly grated
3 T lemongrass, very finely chopped, fresh or from a jar
3 habaneros, finely chopped
1/4 cup fish sauce
1/4 cup brown sugar
1/4 cup cider vinegar
2 red bell peppers, thinly sliced
3/4 cup chicken stock
3 T spicy Thai crab sauce or XO sauce (optional)
2 green onions, finely chopped
2 cups Thai sticky rice, uncooked
Cook rice according to package instructions and set aside.
Separate crab into sections. Separate leg sections. Discard the tips of each leg as there is almost no meat in them.
Heat a wok on high heat, then add the peanut oil. Heat to 375 degrees. While oil is heating, dip the crab legs and body sections in corn starch or add corn starch to a shaker bag and shake the crab sections to coat.
Set aside crab till oil has come to temperature. Shallow fry in batches for about 30 seconds for cooked crab or about 2 minutes for raw crab. Keep moving the crab about in the oil. Remove and set aside till all the crab is fried.
Remove most of the remaining oil in wok leaving behind about 1/4 cup.
Next add your onions and sauté for a couple of minutes. Then add garlic, ginger, lemongrass and sauté for another minute. Then add the habaneros, fish sauce, sugar, vinegar and red bell peppers.
Stir to bring all ingredients together for a minute. Add chicken stock, crab sauce and crab. Stir to coat the crab in the sauce.
Let cook for 3-4 minutes, stirring occasionally. Taste for seasoning. Add more heat as required. Add chopped green onions and serve on a bed of Thai sticky rice.