asian crab recipe

A crab recipe to satisfy your seafood cravings. Extra garlicky, buttery, savory, slightly sweet with a hint of spicy. Definitely worth getting your hands messy!

Garlic Butter Crab with Sweet Chili Sauce

crabs

thumb ginger (sliced)

tsp black peppercorns

water

garlic (finely chopped)

unsalted butter (see note 2)

sweet chili sauce (I used Thai)

oyster sauce

tsp chicken powder (or 1/4 pc chicken bouillon cube)

liquid seasoning (optional)

salt and pepper (to taste)

water (optional)

Soak the live crabs in tap water for 30 minutes to purge their internal system. Next place in the freezer for 20 to 30 minutes before cooking.

Bring a large pot of water to boil. Add ginger, and black peppercorns. Add the crabs and cook for 5 to 10 minutes or until they start to float. Transfer to an ice bath to quickly cool down.

Start cleaning by removing the top shell. Cut it in half with a knife. Don’t discard the crab fat. Save it for the sauce later. Remove the gills with your hands. Finally, crack the claws with a mallet or a cracker.

Prepare and clean the crabs

Melt the butter in a large pan over medium heat. Add the chopped garlic and cook until fragrant. Watch carefully to prevent it from burning.

Pour the sweet chili sauce, oyster sauce, and chicken powder. Continue cooking over low heat. Taste and season with salt and pepper, to taste. If you want it saucier, you can add water, about 1/4 to 1/2 cup.

Add the crabs including the crab fat (butter). Toss until the crab is drenched in the sauce. Simmer for 3 to 5 minutes. Serve and enjoy!

Make the Garlic Butter Sauce

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The most viewed asian crab recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Garlic Butter Crab with Sweet Chili...

The most viewed asian crab recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine