stonecrab.com

This dish draws inspiration from Singapore's famous chili crab, adapting it for stone crab with a rich, spicy tomato sauce thickened with beaten eggs. It's a perfect balance of heat, sweetness, and savory flavors that complement the delicate stone crab meat. Ingredients For the Crab: 2 pounds stone crab claws, cracked (meat removed from shells if preferred) 2 tablespoons vegetable oil 1 tablespoon sesame oil For the Sauce Base: 6 cloves garlic, minced 2 inches fresh ginger, peeled and finely grated 3 red chilies, finely chopped (adjust for spice preference) 1 medium onion, finely diced 2 tablespoons tomato paste 1 cup chicken stock 1/4 cup ketchup 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon palm sugar or brown sugar 1 tablespoon sambal oelek or chili paste (adjust to taste) For Finishing: 2 eggs, lightly beaten 3 green onions, sliced diagonally 1/4 cup fresh cilantro, chopped 1 lime, cut into wedges Instructions Prepare the crab: If using whole stone crab claws, crack them slightly with a mallet to allow the sauce to penetrate, but keep the meat inside the shells. If using picked meat, ensure all shells are removed and keep the meat in large pieces. Make the sauce base: Heat vegetable oil and sesame oil in a large wok or deep skillet over medium-high heat. Add garlic, ginger, and chilies. Stir-fry for 30 seconds until fragrant. Add diced onion and cook until translucent, about 2-3 minutes. Stir in tomato paste and cook for another minute. Build the sauce: Pour in chicken stock, ketchup, soy sauce, rice vinegar, and sugar. Add sambal oelek or chili paste. Bring to a simmer and cook for 5 minutes until slightly reduced and flavors are combined. Cook the crab: If using cracked crab claws: Add them to the sauce and simmer, covered, for 5-7 minutes until heated through. If using picked meat: Reduce the sauce a bit more, then add the meat and gently fold it in. Cook for just 2-3 minutes until heated through (avoid overcooking). F