INGREDIENTS:
- 4 snow crab leg clusters
- 1/3 cup ketchup
- 1/3 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1/4 cup sambal chili paste
- 2 tablespoons brown sugar
- 1 cup chicken broth
- 2 tablespoons canola oil
- 1 medium shallot, minced
- 8 garlic cloves, minced
- One 1-inch piece fresh ginger, peeled and minced
- 1 lemongrass stalk, minced
- 1 jalapeno, minced
- 2 tablespoons cornstarch
- 2 tablespoons water
- Sliced scallions for garnishing
- Fresh chopped cilantro for garnishing
INSTRUCTIONS:
- Cut and crack the crab legs between each of the leg sections, leaving the shells intact to allow the sauce to reach the meat.
- In a medium bowl, combine the ketchup, soy sauce, oyster sauce, fish sauce, sambal chili paste, brown sugar, and chicken broth.
- Heat the canola oil in a large pot with a lid over medium-high heat. Add the minced shallots, garlic, ginger, lemongrass, and jalapeno. Cook until fragrant, about 5 to 8 minutes.
- Stir in the ketchup mixture and allow it to heat up in the pot.
- In a small bowl, combine the water and cornstarch, then add this mixture to the pot. Stir until the sauce thickens.
- Add the cracked crab leg clusters to the pot, cover the pot, and gently shake it to ensure the sauce coats the legs.
- Cook for 5 minutes, occasionally shaking the pot to ensure even coating of the legs with the sauce.
- Serve the crab legs in the flavorful sauce, garnishing with sliced scallions and fresh chopped cilantro.
Enjoy this delicious and flavorful crab dish with the perfect balance of sweetness, tanginess, and heat!
Here are a few variations you can try for this crab leg recipe:
- Sweet and Spicy Garlic Butter Crab Legs:
- Replace the sambal chili paste with red pepper flakes for a milder heat.
- Add 4 tablespoons of melted butter to the sauce for richness.
- Incorporate 4 minced garlic cloves when sautéing the shallots, ginger, and lemongrass.
- Garnish with chopped parsley and serve with lemon wedges.
- Asian-Inspired Hoisin Glazed Crab Legs:
- Substitute the ketchup with hoisin sauce for a unique flavor.
- Use 1/4 cup hoisin sauce and 1/4 cup soy sauce for the sauce base.
- Add 1 tablespoon of rice vinegar for tanginess.
- Garnish with chopped fresh cilantro, chopped peanuts, and sesame seeds.
- Coconut Curry Crab Legs:
- Replace the chicken broth with coconut milk for a creamy curry sauce.
- Add 2 teaspoons of curry powder and 1 teaspoon of ground turmeric to the sauce for flavor.
- Include 1 diced tomato to the sautéed mixture for a refreshing twist.
- Serve over steamed jasmine rice and garnish with chopped fresh cilantro and lime wedges.
- Garlic and Herb Crab Legs:
- Skip the chili paste and jalapeno for a milder version.
- Add 1 tablespoon of fresh chopped thyme, 1 tablespoon of fresh chopped rosemary, and 1 teaspoon of lemon zest to the sautéed mixture for an herby flavor.
- Garnish with more fresh herbs like thyme and rosemary before serving.
- Cajun-Style Crab Legs:
- Use 1/4 cup of Cajun seasoning instead of the chili paste for a bold, spicy flavor.
- Add 1 diced green bell pepper and 1 diced celery stalk to the sautéed mixture for a classic Cajun touch.
- Serve over a bed of cooked white rice and garnish with chopped green onions.
