This sweet and spicy crab recipe is a spicy freshwater crabs dish, also known as mud crabs cooked which is cooked in tomato sauce, chilies, oyster sauce, soy sauce, sesame oil and other spices. This recipe is a Singaporean style chili crab which many Filipinos loves. These mud crabs (alimango) should not be mistaken to saltwater crabs like the blue crabs (alimasag) what we always see in the wet market. But I think this can also be used as an alternative if mud crabs are not available or if your budget is not sufficient enough to buy mud crabs. They are pricey compared to blue crabs and sometimes vendors sell malnourished crabs that you will end up just cooking their shells with little crab meat. So just we be wise enough to buy fat mud crabs.
Try this Sweet and Spicy Crab, it’s spicy hot, appetizing, sweet and quite easy to make.
Sweet and Spicy Crab Recipe
- 6 pieces Crabs, cut in half
- 2 pieces long chili peppers, sliced diagonally
- 1/3 cup butter, unsalted
- 1/4 cup cooking oil (sesame oil)
- 1/2 cup brown sugar
- 1 thumbsize ginger, grated
- 2 teaspoon salt
- 1 teaspoon pepper
- 1/2 head of garlic, minced
- 2 tablespoon tomato sauce
1. Pre-cook the crabs and cut them in half. Set aside.
2. In a wok or stir-fry pan, put the butter and cooking oil. Saute the garlic and ginger until the garlic is golden brown.
3. Add in the tomato sauce, chili peppers, salt, pepper, and brown sugar.
4. Put in the crabs and stir-fry. Cover and cook for 10 – 15 minutes.
5. If the sauce is watery, remove the crabs and evaporate some of the liquid to make it thick.
6. Put the cooked crabs on a serving platter and pour the sauce on top.
7. Serve with rice.
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