Ingredients:

  • 2 lbs Mud Crab or Dungeness Crab, cleaned and cracked
  • 2 tbsp neutral oil
  • 1/2 tsp salt
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 medium shallot, finely diced
  • 2 stalks green onion, sliced (whites and greens separated)
  • 3 tbsp Sambal Oelek
  • 2 tbsp tomato paste
  • 3 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 cup chicken stock
  • 1 tsp fish sauce
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Use kitchen shears to crack the claws and legs of the crab to allow the sauce to penetrate the meat.
  2. Heat 2 tbsp of neutral oil in a wok over high heat. Sear the crab pieces in batches for 2-3 minutes per side until shells turn bright orange, then remove and set aside.
  3. Lower heat to medium. Add minced garlic, grated ginger, diced shallots, and the whites of the green onions; stir-fry for 2 minutes until translucent.
  4. Stir in the sambal oelek and tomato paste, cooking for 60 seconds to toast the paste.
  5. Deglaze the pan by stirring in brown sugar, rice vinegar, chicken stock, and fish sauce. Simmer to reduce and concentrate the flavors.
  6. Return the seared crab to the wok and toss to coat in the sauce.
  7. Whisk cornstarch and water together to create a slurry, stir into the sauce, and simmer until the glaze is glossy and thick.
  8. Garnish with sliced green onion greens and chopped cilantro before serving.