Sweet Chili Crab is a show-stopping dish that’s surprisingly easy to prepare. Tender crab meat, aromatic garlic and ginger, and a sweet-spicy chili sauce create a flavor-packed experience. It’s a great way to toast crab season with friends.
Ingredients
- 2 lbs of live Dungeness crabs (catching your own is rewarding, as is a local fish monger you trust)
- 1 bunch of green onion, sliced into thick rounds
- 1 bunch of fresh cilantro leaves, roughly chopped or torn
- 2 tbsp of pickled ginger, finely chopped
- 8 plump garlic cloves, peeled, crushed, and finely minced
- 1 cup of Thai sweet chili sauce (easy enough to make, but store bought is ok)
- 2 tbsp of neutral oil (canola or vegetable works best)
- 1 tsp of toasted sesame seeds
Preparation
The Crab
If boiling or steaming your own crab, aim for 8 minutes per pound. There are many excellent tutorials around—we like this one from The Spruce Eats.
If you’d rather get pre-cooked, we recommend going to a trusted local fish monger and buying the crabs whole.
Save a few claws for presentation.
Aromatics & Sauce
Drizzle oil in a large pan and heat over medium heat until hot but not smoking.
Add the garlic and sauté until barely golden in color and just beginning to become aromatic.
Next, add the pickled ginger and green onions. Stir and sweat for approximately thirty seconds. Again, aim for the onset of aromatics.
Then, lower the heat and add crab meat and sweet chili sauce, toss to combine, and keep over low heat until heated through.
To Serve
Finally, arrange crab on a serving platter and top with cilantro leaves and sesame seeds. Enjoy on its own or with your favorite sides for seafood.
Wine Pairing
Sauvignon Blanc‘s bright acidity cuts through the richness of the crab and sweet chili sauce, while hints of citrus harmonize complement the garlic, ginger, and sesame flavors. Off-dry and even sweet wines are the secret to balancing the spice in any dish. This pairing is refreshing and indulgent, perfect for a special occasion or an elevated weeknight meal.
Since crab season arrives in Napa in the cold, early Spring, the ideal serving temperature for Sauvignon Blanc varies person-to-person. A slight chill tends to be best.
Tips From The Kitchen
Get Fresh Crab: High quality, fresh crab meat can come at a premium, because cracking and cleaning crab is a lot of work. Cracking crab at home can be fun, it’s a great skill to learn, and it’s hard to beat the reward of crab butter.
Balanced Sauce: Adjust the sweet chili sauce to your taste for a perfect balance of sweetness and spice. But, if you want more spice than sweet, a pinch of chili flake goes a long way.
Garnish with Care: Toast the sesame seeds lightly for enhanced flavor, and add fresh cilantro just before serving to maintain its vibrant color and aroma.