Crab Claws in Chili Sauce - Quick and Simple Recipe

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How to prepare crab claws in chili sauce the quick and simple way? Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab. Crabs are also used in bisque, a global dish of French origin. Stone crabs are harvested by catching them, removing one claw, and throwing them back so that the claw can grow back and the crab can live another day. You can find the cooked claws frozen in tubs at the fish counter or thawed at the counter; here, they’re stir-fried in a scorching, ketchup like sauce. Recipe makes 4 servings. Follow this directions very carefully:



  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons packed light brown sugar
  • 3 tablespoons peanut oil
  • 3 medium shallots, minced
  • 6 garlic cloves, minced
  • 3 tablespoons minced peeled fresh ginger
  • 4 pounds cooked medium stone crab claws (about 7 per pound)
  • 4 Roma or plum tomatoes, chopped
  • 2 to 4 teaspoons red Asian chili paste to taste
  • 2 teaspoons cornstarch whisked with
  • 1½ tablespoons water until smooth in a small bowl


  1. Whisk the soy sauce, rice vinegar, and brown sugar in a small bowl until the sugar dissolves.
  2. Heat a large wok or high-sided sauté pan over medium-high heat. Swirl in the peanut oil, then add the shallots, garlic, and ginger. Stir-fry until aromatic, about 1 minute.
  3. Add the crab claws; stir-fry for 1 minute. Then add the tomatoes and chili paste; cook, stirring constantly, until the tomatoes start to break down, about 2 minutes.
  4. Pour in the soy sauce mixture; bring to a simmer. Stir in the cornstarch mixture; bring back to a simmer and cook, stirring constantly, until thickened, about 10 seconds.

Simple Variations:

Substitute 4 pounds cooked Jonah crab claws. Substitute 4 pounds in-shell crayfi sh or 2 pounds medium or large deveined shrimp in their shells. Stir-fry these an extra minute before adding the tomatoes, just until they begin to turn red or pink.

Follow the simple directions and you will be amazed how nice this recipe is. Bon Apetit.

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Crab Claws in Chili Sauce - Quick and Simple Recipe

This article was published on 2012/03/06