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Singapore Chile Crab with Spinach

http://www.eatingwell.com/recipes/singapore_chile_crab_with_spinach.html

From EatingWell:  December 2006

Restaurants all over Singapore have chile crab on their menus—it's one of the national dishes. Usually made with whole crabs swimming in a spicy chile sauce, this streamlined version is much simpler—and less messy to eat. Although a little more expensive, this dish looks the most beautiful and tastes the best when made with "colossal" lump crabmeat. Make it a meal: Serve over instant brown rice. Cool off with mango sorbet for dessert.

4 servings, 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1/2 cup water
• 1/4 cup ketchup
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon cornstarch
• 1 tablespoon toasted sesame oil
• 1/4 cup minced shallot
• 2 tablespoons minced garlic
• 2 tablespoons minced red chile, or to taste
• 1 1/2 tablespoons minced fresh ginger
• 1 6-ounce bag baby spinach
• 1 pound pasteurized crabmeat, drained if necessary

Preparation

1. Whisk water, ketchup, soy sauce, tomato paste and cornstarch in a medium bowl.
2. Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add garlic, chile and ginger and cook, stirring, until fragrant, about 30 seconds. Add spinach and stir until just wilted, 1 to 2 minutes. Stir in the sauce and crab; reduce heat to medium-low, cover and cook, stirring occasionally, until heated through, about 2 minutes.

Nutrition

Per serving : 187 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 132 mg Cholesterol; 11 g Carbohydrates; 25 g Protein; 1 g Fiber; 785 mg Sodium; 360 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 3 very lean meat, 1 fat