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Singapore Chile Crab with Spinach

December 2006

Your rating: None Average: 3.5 (12 votes)

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.


Singapore Chile Crab with Spinach

Makes: 4 servings, 1 cup each

Active Time:

Total Time:

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.

Nutrition Bonus: Vitamin A (90% daily value), Iron & Vitamin C (40% dv), Folate (22% dv), Calcium (15% dv).

Carbohydrate Servings: 1

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


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Recipe Categories

Ethnic/Regional
Asian
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Shellfish
Preparation/ Technique
Saute
Meal/Course
Dinner

Holiday
New Year's Eve
Publication
December 2006
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