To all my readers, I would like to wish you all a very Happy Chinese New Year! Gong Xi Fa Cai! May the lunar new year of the rabbit bring you lots of joy, luck, health, and prosperity!
I am sure many of my readers in North America must be looking forward to this weekend’s big event, the NFL Super Bowl XLV! Just like the divisional playoffs, I have another great snack recipe that you can prepare ahead before the big game. This is a really delicious, and addictive, Chili Dungeness Crabs Dip. The slightly sweet, sour, and spicy sauce is accompanied with lots of chunky crabmeat. This dip will complement just about anything you throw at it, whether it’s baked potato skins, wedges, fries, chips, or just some toasted bread. Try it and enjoy the game this weekend!
Chili Dungeness Crabs Dip
350 to 380 g Dungeness Crabmeat, from 2 Large Dungeness Crabs (reserved shells)
4 cloves Garlic, chopped
1/2 inch Ginger, chopped
1 medium Yellow Onion, diced
8 to 12 Thai Birds-eye Chilies, finely chopped
2 Eggs, lightly beaten
Sea Salt, to taste
2 Tbsp Rice Wine Vinegar
8 Tbsp Ketchup
3 Tbsp "Maggi" brand Chili Sauce
1 Tbsp Sugar
1 tsp Corn flour
1 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
1 ½ Cup Water
In a large wok over high heat, add enough oil (about ½ cup) and stir fry the crab shells for about 10 minutes or until the oil is aromatic. Strain the oil and discard the shells.
Add 4 Tbsp of the aromatic oil into the wok and set over medium-high heat. When hot, toss in the garlic, ginger, yellow onion and chilies. Stir and cook the mixture until fragrant and golden delicious in color.
Then mix in the prepared sauce and bring it to a boil.
Now add the crabmeat and give it a quick stir, and simmer gently for about 1 minute. Then add the eggs and stir until all the eggs are cook and well combined. Season with salt, if necessary and serve warm.