One Month’s Ship Menu Guide SmartCook System

Chili crab Calories per Serving: 225

Cooking Procedure:

1. Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.

2. In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste. Thin it with 3 cups water and set aside.

3. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chili, and cilantro and cook for 1 minute.

4. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.

Ingredients: 5. Put onto a platter and garnish with the rest of the Chile and cilantro. Serve with plenty of napkins! 22 whole cooked Dungeness 12 scallions, sliced thin crabs 1 (1-inch) piece fresh ginger, 2 cups tomato ketchup peeled and chopped Serving Size: 22 6 tablespoons hot chili paste 1 cloves garlic, chopped 6 tablespoons oyster sauce or 3 Serrano Chile, chopped Indonesian soy sauce 6 tablespoons chopped fresh 6 tablespoons dark soy sauce or cilantro leaves, plus more for regular soy sauce garnish 6 tablespoon tamarind paste 6 tablespoons peanut oil