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
  • Salt
  • Ground 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   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.

 Add in the chili peppers, salt, pepper, and brown sugar.

 Put in the crabs and stir-fry. Cover and cook for 10 - 15 minutes.

 If the sauce is watery, remove the crabs and evaporate some of the liquid to make it thick.

 Put the cooked crabs on a serving platter and pour the sauce on top.

 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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