Friday, March 11, 2011

How to Cook Alaskan King Crab, Part 3......Spicy Deep Fried Alaskan King Crab with Chili and Garlic, Chinese Style...just like your favorite Chinese Restaurant!


This is part three in my Alaskan King Crab series. Part 1, the full menu of our home cooked Alaskan King Crab Feast with photos is here and Part 2 the recipe for Steamed Alaskan King Crab (legs) with Garlic (Chinese Style) is here.


Alaskan King Crab Season in Vancouver is short.  So get in on it while it is readily available and reasonabley priced. Today, the prices have dropped by $2.00 per pound from last weeks prices ($10.99 at T & T)
Try to get a crab that is 8 pounds or larger, otherwise there will not be enough meat in the legs. This will serve 4-6 people.
This is getting pretty close to the lowest price you will find during the season.....last year the lowest prices were around $9.99

Typically in Chinese restaurants the Alaskan King Crab legs are steamed and the body or knuckles are deep fried.
For measurement purposes, this recipe is based on an entire 8 pound Crab. For hints and tips on chopping up the crab, please see Part 2 of this series, here.

Spicy Deep Fried Alaskan King Crab with Chili and Garlic (Chinese style)

8 pound Alaska King Crab, cut into pieces
1tsp salt
1/2 cup Rice flour or corn starch or tapioca starch
1/2 tsp cayenne pepper (more if you want it spicier)
2 large beaten eggs

Combine all the above ingredients except the crab and mix well. Place the Alaska King Crab pieces into a large mixing bowl, pour the mixture over the the crab and ensure all the pieces are coated well.  Set aside.

In a separate bowl combine
1 cup flour
1/2 cup corn or tapioca starch
1 tsp salt or chicken stock powder

The above mixture will be used to dredge the crab pieces before deep frying.

Garlic and Chili Topping
1 bulb peeled and chopped Garlic, (see tip at bottom of this post )
*2 or 3 Thai Bird Eye Chilis, chopped (short pointy red ones)
*2 or 3 Green Serrano Chilis, chopped
*de-seed the chilis if you want to lessen the heat, leave the seeds in for spicier.
1 small shallot, minced
1 Tsp salt or Chicken stock powder

This may seem like a lot, but you will want extra if you plan on making the yee mein (noodles) with the left over bits. Noodle recipe will be posted soon, please check back.  We had very few bits left as everyone loved picking at the garlic and chili.



Method for Deep Frying:

In a heavy bottom pot or wok, heat 4 - 5 inches of vegetable oil (canola or corn) over medium heat to 350-375 degrees.
Dredge your crab pieces with the flour and corn starch mixture and place in the hot oil.  Do not overcrowd your wok. Fry until slightly golden in color.
If the shells have been split and the crab meat is exposed, cook for 3-4 minutes.  If the shells are whole increase the cooking time by a minute or so.  Do not overcook, or the crab meat will get tough.  Preheat your oven to 200 degrees to keep cooked pieces warm while you finish frying  the  remaining.pieces.  You may need to do 2 or 3 batches depending on the size of your wok.

Once all the pieces have been deep fried, heat over medium heat 2 tbsps of cooking oil  in a wok or heavy bottom pan.
Add the ingredients for the Garlic and Chili topping.   Allow the garlic to soften, being careful so that the it does not over brown (or it will be very bitter)
Cook for  about 2 minutes or until the garlic is fragrant and soft.
Add the deep fried crab pieces.  Toss to mix well.  If you have made the crispy garlic bits from
Recipe #, 1sprinkle a bit over the top and garnish with cilantro or julienned green onions. Serve immediately.



This recipe is perfectly adaptable to dungeness crab too!

9 comments:

  1. Awesome!! Been waiting for this recipe ever since I read your steamed crab legs. Thanks so much!

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  2. Glad you found us. Enjoy your crab feast. Check back and let me know how it turned out!

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  3. We HAVE to make this when you come to Toronto. We should do some lobster too :o) Can't wait to see you!!

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  4. sounds like a plan....curious about AKC prices in Toronto....
    How much a pound?

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  5. i can't stop coming back to check on ur blog for more AKC posts... :P

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  6. hey mo,
    thanks for your interest.....the recipe for steamed AKC with egg custard is up next....just need to read it over for omissions. go get your AKC...you can make it for dinner tonight!

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  7. Hey Mo...
    BR just said, be sure to ask the store to prep the AKC for you..he's seen what you do with chickens :-)

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  8. LOL! I guess the twist technique won't work on a crab...!

    I've asked my friend to check out the T&T in coquitlam to see if there's any good ones left, seems like in vancouver/richmond area, not a lot of decent sizes left. I am gonna follow ben's guide to pick a nice meaty crab

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  9. It's king crab season again, so I think this year I'm going to try out your recipe instead of hitting the chinese restaurant. I was wondering if you have posted the recipe for the yee mein yet? I can't seem to find it. I'm so looking forward to giving your recipes a try!

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