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Sweet and Spicy Crab

Crab with Chili and Caramelized Sugar

Try this Sweet and Spicy Crab, a Filipino crab recipe if you are looking for an alternative cooking preparation for crabs(Alimango/Alimasag).

It's spicy hot, appetizing, sweet and quite easy to make.





YOUR SHOPPING LIST:

  • Crabs (Alimango or Alimasag)
  • Long Chili Peppers(Siling Pang-sigang)

IN THE PANTRY:

  • Garlic
  • Ginger
  • Butter, unsalted
  • Cooking Oil
  • Brown Sugar
  • Old Bay Seasoning (Optional)
  • Salt
  • Pepper

INGREDIENTS

  • 6 pieces Crabs, cut in half
  • 2 pieces long chili peppers, sliced diagonally
  • 1/3 cup butter, unsalted
  • 1/4 cup cooking oil
  • 1/2 cup brown sugar
  • 1 thumbsize ginger, grated
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 head of garlic, minced
  • 1 teaspoon Old Bay Seasoning (optional)

PREPARATION TIME : 10 minutes

COOKING TIME : 20 minutes

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 chili peppers, salt, pepper, Old Bay seasoning 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.

(Learn more about COOKING RICE, THE FILIPINO WAY.)

BENG'S TIPS

  • I use a little oil with the butter because butter burns rather fast and is not recommended to use for stir-frying.
  • You can try doing this recipe with shrimp or lobster. Shrimps need less cooking time compared to crabs and lobsters. Cook the shrimp up until it changes color, only about 3-5 minutes.


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