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.

3  Add in the 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.

(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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