3 pounds Dungeness crab or any crab

1 large onion, grated

1 whole garlic, minced

2 fingers ginger, grated

1 Thai Chili, grated

1 Jalapeno pepper, grated

1/2 cup Tomato catsup

2 tablespoons soy sauce

2 tablespoons oyster sauce

2 tablespoons sesame oil

2 teaspoons salt

3 tablespoons sugar

1/2 teaspoon ground pepper

2 tablespoons Chinese rice wine

3 stalks green onion

3 cilantro tops


In a large pot, boil the crabs for 15 minutes or until cooked. Let cool. When cooled, take each crab and remove the shell covering. Remove the mouth and the intestine. Cut the tips of legs and crack the claw. Cut the crab into 4 segments with each segment having the legs attached. Remove eggs and tomale from the  shell. Set everything aside and make the sauce.

In a big wok, add the cooking oil and heat to medium-high. Saute in the onion, garlic, and ginger until cooked and aroma comes out. Add the tomato catsup, soy sauce, oyster sauce, sesame oil, wine, salt, ground pepper, and sugar. Cook on medium to medium-low heat until it becomes thick and creamy. Taste and adjust. Add water if necessary to adjust thickness of sauce.


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