Emulsifier Free Singaporean Chili Crab

Total time55 min

Prep time25 min

Cook time30 min

4.6

(27)

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Ingredients

4 servings

For the crab

2 whole dungeness or mud crabs (about 1.5 lb / 680g each), cleaned and halved
3 tbsp avocado oil, divided

For the sauce

6 fresh red chilies (such as fresno or long red), roughly chopped
2-inch piece fresh ginger, peeled and roughly chopped
6 cloves garlic, roughly chopped
1 tsp ground turmeric
1 can (14 oz) crushed tomatoes
½ cup low-sodium chicken broth
2 tbsp coconut aminos
1 tbsp honey
1 tbsp rice vinegar
1 tsp fish sauce
1 tbsp tapioca starch
2 tbsp water
2 large eggs, lightly beaten
½ tsp salt, or to taste

For serving

3 stalks green onion (green tops only), thinly sliced (optional)
crusty bread or steamed rice, for serving (optional)

Instructions

1
Combine the chilies, ginger, and garlic in a food processor or blender and pulse to a coarse paste, scraping down the sides as needed.
2
Heat 2 tbsp of the avocado oil in a large wok or wide deep skillet (12–14 inch) over high heat until shimmering. Add the crab pieces in a single layer and sear, turning once, for 3–4 minutes per side until the shells turn bright orange-red. Transfer the crab to a plate and set aside.

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