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.
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- Calories: 158
- Fat: 2g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.8g
- Protein: 20.9g
- Carbohydrate: 14.7g
- Fiber: 1.1g
- Cholesterol: 96mg
- Iron: 1.5mg
- Sodium: 638mg
- Calcium: 133mg
- 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)
- 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.
- 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
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