Chili Crab Recipe

INGREDIENTS:

1 kilo Alimango (crab)

2 medium size onion, chopped

1 thumb size ginger, finely chopped

3-5 siling labuyo, chopped

½ head garlic, finely chopped

1 egg

3 cup tomato sauce

¼ cup white wine

3-5 wansoy, chopped

Salt

Cooking oil


INSTRUCTIONS:

1. Kill the crab by stabbing across the belly with the tip of a knife. Separate the shell from

the body with the claws and legs intact. Clean out all the guts and gills, rinse with water

and cut into half.


2. Break the shells of the claws but keep intact. In a large wok, sauté garlic, ginger and

onion. Add chopped siling labuyo and then add white wine, stir cook for a minute.


3. Add crab pieces and stir 2-3 minutes or until color start to change. Add tomato sauce

and 2 cups of water. Season with salt. Cover and simmer for 8-10 minutes until the crab

is cooked.


4. Lightly beat one egg and stir in to thicken the sauce, add wansoy and cook for another

minute. Serve hot.