chilli crab recipes

- Ingredients
- 1 lb (450g) mud crabs or soft shelled crabs
- 4 tbsp plain flour if using soft shelled crabs
- 3 tbsp vegetable oil*
- 8 cloves garlic, roughly chopped
- 8 fresh red chilli, roughly chopped
- 1 egg
- 2 spring onions (scallions), cut into finger length
- 1 tsp freshly squeezed lime or lemon juice
- 1 small bunch coriander plant (cilantro)
- *For soft-shelled crabs, oil for deep frying
- Sauce
- 1 cup of water, 5 tbsp tomato catsup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt

- 1-2 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 kg crab (raw, we use 6 blue manna)
- 1-2 spring onion (scallions sliced)
- 3/4 cup water (or chicken or fish stock)
- 1 tablespoon chili sauce (hot) (optional)
- 3 tablespoons oil
- 1/2-1 tablespoon gingerroot (sliced)
- 3-4 chilies (we use birds eye)
- 4 tablespoons tomato sauce

- 1 teaspoon cayenne pepper
- 3 tablespoons brown sugar
- sesame oil
- 5 sprigs spring onions
- 4 cloves garlic
- 1 (450 ml) can cubed tomatoes
- 1 cup oil
- 2 medium red chili
- 2 teaspoons cornstarch
- 3 cm ginger
- 1 egg white
- 1 kg crab (cleaned and quatered)
- 1 tablespoon sherry wine or rice wine (optional)
- 1/2 cup water
- salt
- 2 cm ginger
- 3 teaspoons soy sauce
- 1 onion, sliced (optional)

- 1 red chili
- salt & freshly ground black pepper
- 1 tablespoon roughly chopped pickled ginger
- 1 red chicory
- 1 small chaertais melon
- 400 g white crab meat
- 50 g coriander
- 1 tablespoon peanut oil
- limes, juice and zest of

- 1/2 kg Boneless Chicken
- 2 tbsp chilli or normal Soya Sauce
- 1 Egg white/ full egg
- 2 tbsp Corn Flour
- 4-5 Chopped Green Chilies
- 4-5 spring Onion Chopped
- 1 capsicum sliced into thin strips
- 2-3 tsp Garlic Paste
- Salt to taste
- 1 tsp Pepper Powder
- 1 tsp Sugar
- 1 cup Water (chicken stock)
- 1 tbsp Oil + Oil to fry

- several crab claws & crab, segments (optional)
- 1 fluid ounce cream sherry
- 1/8 teaspoon pepper
- 1/2 teaspoon curry powder
- 1/8 teaspoon garlic granules
- 1/8 teaspoon Old Bay Seasoning
- 2 cans cream of celery soup
- 1 dash paprika
- 1/2 pint heavy whipping cream
- 2 cups backfin crab or lump crab or imitation crabmeat
- 2 cans cream of mushroom soup

- 1 red chili
- 175 g dried linguine
- 1 small garlic clove
- salt & freshly ground black pepper
- 2 ripe tomatoes
- 1 shallot
- 1 tablespoon vodka
- 1 tablespoon olive oil
- 200 g fresh crabmeat
- 2 tablespoons chopped fresh flat leaf parsley

- 1 pkg (250 g) brick style cream cheese, softened
- 1/4 cup(50 ml) chili sauce
- 1 tsp (5 ml) Worchestershier sauce
- 1/2 tsp (2 ml) salt
- 8 oz (250 g) crab meat, drained and flaked
- 2 green onions, thinly sliced
- 1/4 cup (50 ml) toasted, sliced almonds

- 2-3 tbsp olive oil, for frying
- 1 tbsp olive oil, for marinade
- 2 tsp chilli powder, more or less to taste
- salt to taste
- 4 tbsp soy sauce
- 2 tbsp tandoori masala
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tsp paprika
- 1 cup of yogurt
- 1 whole chicken cut in several pieces (about 8-10)