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
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!