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Chili crab the Chef Singh way
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Posted on Jan 05 2001
People cook crabs depending on one’s preference or culture. But for someone who grew up with so much spices all around him, Chef Kotwal Singh of Pacific Islands Club, prefers to cook it with his favorite chili thus, he shares with us his Chili Crab recipe.
Chef Singh has also offered a cooking tip: Use only half butter and half oil when cooking or sautéing at high temperatures. It will not only reduce the chances of the butter burning but increase the flavor of the dish as well.
Chili Crab
This is a great family style dish. The crab is messy, but the flavor is so good that everyone will be licking his or her fingers. One crab per person. Serve with rice or noodles, fresh steamed vegetables and cold beer!
Ingredients:
Serves 4
• 4 dungeness crab, cleaned and cracked
• 10 garlic bulbs, minced
• 2 small yellow onions, chopped
• 1/4 c oil
• 2T butter
• salt and pepper to taste
• 1/4 tsp. ground red pepper
• 1 bunch of Cilantro, chop 1/2 of bunch
• 1/2 fresh lemon, sliced
Directions:
• Place butter, salt, red pepper, black pepper, garlic and onion in a roasting pan and place into the oven at 500 degrees.
• Carefully cook until the onion and garlic turns golden brown. Be careful not to burn them.
• Remove the pan from the oven and place the clean-cracked crab into the pan and mix thoroughly. Make sure all of the crab is coated with sauce.
• Place the roasting pan back in the oven at 500 degrees and cook for 10 to 15 minutes. Turn crab every 5 minutes or so. Oven temperatures vary, so carefully watch the pan to make sure the crab does not burn. The crab should be heated completely through and the sauce should be braised into the shell.
• Remove from the oven and sprinkle the chopped Cilantro over the crab and toss. transfer it to a serving platter, garnish it with lemon slices and the remaining pieces of the Cilantro.
Chef Singh offers weekly cooking tips is his radio program at KSAI every Wednesday 8:20 to 8:35 am.
