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Singapore Chile Crab with Spinach
Singapore Chile Crab with Spinach
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From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup water
- ¼ cup ketchup
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon cornstarch
- 1 tablespoon toasted sesame oil
- ¼ cup minced shallot
- 2 tablespoons minced garlic
- 2 tablespoons minced red chile, or to taste
- 1½ tablespoons minced fresh ginger
- 1 6-ounce bag baby spinach
- 1 pound pasteurized crabmeat, drained if necessary
Preparation
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Active
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Ready In
- Whisk water, ketchup, soy sauce, tomato paste and cornstarch in a medium bowl.
- 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.
- 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.
- Serving size: 1 cup
- Per serving: 190 calories; 4 g fat(1 g sat); 1 g fiber; 12 g carbohydrates; 24 g protein; 89 mcg folate; 132 mg cholesterol; 5 g sugars; 2 g added sugars; 4,303 IU vitamin A; 21 mg vitamin C; 172 mg calcium; 7 mg iron; 772 mg sodium; 350 mg potassium
- Nutrition Bonus: Vitamin A (86% daily value), Iron (39% dv), Vitamin C (35% dv), Folate (22% dv)
- Carbohydrate Servings: 1
- Exchanges: 1 vegetable, 3 lean meat, 1 fat
