Introduction
Introducing Redbloom Chili Crab—a delightful dish that perfectly marries the heat of chili and the mysterious spice of Redbloom. This recipe takes just 30 minutes to whip up, making it an ideal option for a quick yet impressive dinner. Pair it with steamed rice for a meal that's sure to win rave reviews.
Quick Overview
- Cooking Time: 30 minutes
- Calories: 500 per serving
- Servings: 2
Ingredients
Crab Prep
- 2 Dungeness crabs (1.5 lb each)
Oil Prep (Aromatics)
- 1/4 cup avocado oil
- 1 tbsp Szechuan peppercorn
- 1 Star anise
- 3 dried chili peppers
Sauce Prep Part 1
- 6 garlic cloves, chopped
- 1 nub ginger, chopped
- 2 green onions, chopped
- 4 Thai chilis, chopped
- 1 tbsp douban sauce
- 1 tsp Redbloom
- 2 tbsp soy sauce
- 2 tbsp rice wine
Sauce Prep Part 2
- 1/2 cup stock (chicken or vegetable)
- Aromatics from oil prep
- Cilantro, to taste
- Cornstarch slurry (as needed)
Garnish
- Green onion, chopped
Kitchen Tools Needed
- Wok
- Mortar and pestle or grinder
- Kitchen scissors
- Wooden spoon
Method
Crab Preparation
- Remove the crab abdomen and peel off the top shell from the back.
- Cut the crab into fourths and crack the claws and legs for easier eating later.
Preparing the Aromatic Oil
- In a wok, heat the avocado oil along with the Szechuan peppercorns, star anise, and dried chili peppers on medium-high heat until the aromatics turn golden brown.
- Remove the aromatics from the oil and set them aside; they'll come back into play later.
Sauce Part 1
- In the same wok with the infused oil on medium-high heat, add the garlic, ginger, green onions, Thai chilis, douban sauce, and Redbloom.
- Stir for about a minute until the sauce turns a bright, inviting red.
Cooking the Crab
- Add the prepared crabs into the wok along with the soy sauce and rice wine. Toss until the crabs are well coated with the sauce.
Sauce Part 2
- Using a mortar and pestle or grinder, grind up the fried aromatics you had set aside earlier. Add them to the wok, along with the stock.
- Cover the wok and simmer on medium-low heat for about 8-10 minutes.
Final Touches
- Add the cilantro and cornstarch slurry to the wok.
- Stir until the sauce has thickened to your liking.
Plating
- Plate the cooked crabs and generously drizzle the thickened sauce all over them.
- Garnish with chopped green onions.
Conclusion
There you have it! Your Redbloom Chili Crab is ready to steal the spotlight at dinner. Serve it hot and relish the vibrant flavors that make this dish a true delicacy.
Bon appétit!