Chili Crab

Chili Crab. I first have my chili crab experience when I was working in Singapore. It is one of the must have dish when ever your in Singapore. I wanted to cook this dish for some time. Today I finally both a kilo of live mud crabs, the size of the crabs are just right four pieces a kilo.

Killing the crabs is fairly easy, while the claws are still tied up turn crab upside down and open the flaps under the belly. Stab with the tip of the knife across the middle. Here is how I cooked my Chili Crab Pinoy Style.

Ingredients:

1 kilo alimango (mud crab)
1 thumb size ginger, finely chopped
2 medium size onion, chopped
1/2 head garlic, finely chopped
2-3 siling labuyo, chopped
3 cup tomato sauce
1 egg
3-5 stalks wansoy, chopped
1/4 cup white wine
cooking oil
salt

Cooking procedure:

Kill crab by stabbing across the belly with the tip of a knife. Separate the shell from the body with the claws and legs intact. Clean out all the guts and gills, but keep the yellow row stuff,  rinse with water and cut it into half. Break the shells of the claws but keep intact. In a large wok, sauté garlic, ginger and onion. Add chopped siling labuyo and then add white wine, stir cook for a minute. Add crab pieces and stir for 2 to 3 minutes or until color start to change. Add tomato sauce and 2 cups of water, season with salt. Cover and simmer for 8 to 10 minutes until the crab is cooked. Lightly beat one egg and stir in to thicken the sauce, add chopped wansoy and cook for another minute. Serve hot.