Tuesday, September 28, 2010


The best bet when choosing live crab, is to buy an alert, hard-shelled crab during winter that appears to be squirming around and feels heavier than it looks. Fresh crab that has recently been caught and is being stored in an aquarium appears more active, retaining a hard shell and sturdy legs, whereas a crab showing less movement and spunk, and a soft shell or mushy legs has been out of its natural habitat longer and is not likely to provide optimum meat. The harder the shell...the healthier the crab.

Today I'm going to share my hubby's easy recipe of Sweet & Spicy Dungeon Crabs. It's very easy to prepared and it's so delicious and the sauce is so yummy with some slices of breads =P


2 fresh big size of dungeon crabs
6 sliced fresh ginger, about 1/2" thick
7 cloves of fresh garlic, chopped
1/2 cup of ketchup / tomato sauce
1/2 cup of chili sauce ( I used ABC brand sweet chili sauce )
1/2 cup water
2 beaten eggs
some Thai chilies ( optional )


Wash the crabs shell with a brush. Then flip the crab over so that the underbelly is facing up and remove the triangular flap known as the apron of the crab. Next, pull of the carapace, which is the outer shell and then drain the juices and the guts that are attached in a small bowl to reserved. Now, remove the gills from both sides of the crab, as they are inedible. Turn the crab to the front and crack off the mouth-parts. Then cut the crab into two parts and cracked the legs and crawls. Finish off bu rinsing the crabs again.

Heat a wok in a high heat with some oil. Then add the Thai chilies, ginger and garlic and sauté until fragrant. Add the reserved juice from the crabs to a boiled. Then add the fresh crabs and sauté until incorporated. Then add the ketchup, chili sauce and water. Sauté for another minute and covered. Stir occasionally until the crabs are cooked.

Finally add the beaten eggs and sauté until incorporated. Served hot !!!

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