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. Source: EatingWell Magazine, December 2006

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk water, ketchup, soy sauce, tomato paste and cornstarch in a medium bowl.

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  • 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.

Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

190 calories; 4.5 g total fat; 0.5 g saturated fat; 132 mg cholesterol; 772 mg sodium. 350 mg potassium; 11.9 g carbohydrates; 1.3 g fiber; 5 g sugar; 24.5 g protein; 4303 IU vitamin a iu; 21 mg vitamin c; 89 mcg folate; 172 mg calcium; 7 mg iron; 42 mg magnesium; 2 g added sugar;

Reviews (1)

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Rating: 2 stars
07/29/2017
Will not make again. If you like warm crabmeat in a sweet tomato sauce maybe give it a try. Read More