Then one day I was flicking through a folder I had at home and I found the recipe. So off my husband went to the fish markets and he bought some crabs. My neighbours came over for a last minute get together and I was serving this dish. I hadn't made it in so many years, even I forgot what the end result will be. Well, we got so messy eating the crab, it is messy, but we were all licking our fingers, the shells, and picking at all the deliciously flavoured crab meat, it was lovely. The sauce was delicious. We were a mess in the end, but it was so worth it.
I was very tempted to call this recipe "I gave my husband crabs tonight" (sorry, had to put that in, as he loved this dish). But I though not in the end, kept it as stir fry crab.
I recently made it for my family again and my kids all loved it to. It's a messy dish to eat, but the joy my kids have while eating it, is so good to watch. My oldest actually said, when we get married and you want us all to visit together, just tell us you're making crab. I thought to myself, too easy, as this is so quick and easy to cook.
Now I serve it with rice, because the crab alone will never fill you up, so you do need the rice to make it a meal.
You will need to purchase a crab 'fork', it helps get the crab meat out of the shell, and you will need a cracker, to crack the hard claws.
So if you're looking for something quick and easy to make for dinner, this recipe is for you.
5 blue swimmer crabs
2 tablespoons sunflower oil
2 medium onions, diced
2 tablespoons grated ginger
2 tablespoons Sriracha
2 teaspoons salt
2 teaspoons sugar
2/3 cup tomato sauce
2 eggs, lightly beaten
3 spring onions, sliced, to garnish
Rice, for serving
To clean the crabs, pull off the hard shells from the top, and the smaller flap from the bottom. Discard. Cut away the grey fibrous tissue on both sides. Rinse crabs quickly under cold water, remove the yellowy 'gunk'. Cut the crab into two pieces
Add the sriracha, salt, sugar and tomato sauce, stir. If you think the sauce is too thick and an extra 1/3 cup water. Cover, allow the dish to cook for another 3-4 minutes, stirring occasionally.
Finally, pour the beaten egg over the simmering dish, stir it through quickly so it doesn't scramble, and cook for a further 1 minute. Taste the sauce for seasoning.
Transfer to a serving plate and top with the sliced spring onions.
Serve immediately with cooked rice.
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