ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chile Crabs

Photo: Darren Soh; Styling: Cindy Barr
Yield 4 servings (serving size: 2 crabs, 1/2 onion, and 1 tablespoon sauce)
This iconic dish is a favorite in Singapore, but traditionally, the crabs are fried in the chile mixture. Here we offer a healthier grilled version. Place each crab on its back, and snip off the small pointed flap at the lower part of the shell known as the apron; remove the fat beneath the apron. Rinse the entire crab well, and pat dry. Once cleaned, pop the crabs in the freezer for 30 minutes before marinating them.

Ingredients

  • 10 fresh red Thai chiles, stemmed
  • 9 large garlic cloves
  • 1/2 medium red bell pepper, chopped
  • 1/3 cup ketchup
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salted bean paste or red miso
  • 1 teaspoon fresh lime juice
  • 8 (8-ounce) fresh blue crabs, rinsed and aprons removed (see recipe note above)
  • 2 spring onions, trimmed and chopped
  • 1 bunch fresh cilantro (optional)

Nutrition Information

  • calories 158
  • fat 2 g
  • satfat 0.3 g
  • monofat 0.3 g
  • polyfat 0.8 g
  • protein 20.9 g
  • carbohydrate 14.7 g
  • fiber 1.1 g
  • cholesterol 96 mg
  • iron 1.5 mg
  • sodium 638 mg
  • calcium 133 mg

How to Make It

  1. Combine first 3 ingredients in a food processor; process until finely ground. Stir in ketchup, sugar, bean paste, and juice. Place crabs in a large bowl; top with 1/2 cup chile mixture. Toss to combine. Set remaining chile mixture aside. Marinate in refrigerator 1 hour.

  2. Preheat grill to medium-high heat.

  3. Remove crabs from marinade; discard marinade. Arrange crabs, shell sides up, on grill rack; grill 12 minutes or until shells turn red. Serve with remaining chile sauce and onions. Garnish with cilantro, if desired.

  4. Wine note: Always a good bet with seafood, gewürztraminer pairs perfectly with Chile Crabs. The lychee and spice flavors of Chateau Ste. Michelle Gewürztraminer Columbia Valley 2008 ($10), from Washington, complement the Asian flavors, while the wine's slight sweet apple and pear fruit counter the heat. --Jeffery Lindenmuth