Singapore Chile Crab with Spinach

From EatingWell: December 2006 — Subscribe Now!

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 Recipe

4 servings, 1 cup each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

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

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.

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).

1 Carbohydrate Serving

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