Crab in garlic-white wine sauce
I am definitely going to hell for the number of crabs I have killed in my lifetime. Mud crabs and flower crabs are so easily available in Singapore I have to stop myself from buying these beauties during my regular visits to the wet market. Here is a brilliant recipe with mud crabs poached in garlic-white wine. Do remember to use quality extra-virgin olive oil and butter for this deliciously rich sauce and lap it up with some crusty sourdough loaf. Enjoy the recipe!
3 tablespoons Papa's Grove extra-virgin olive oil
3 tablespoons butter
4-6 cloves garlic, chopped
1 large pinch chili flakes
1 tablespoon freshly grated lemon rind
2 pounds mud crab, cleaned, cracked and halved (I used 2 medium mud crabs)
1 cup dry white wine (Sauvignon Blanc) or chicken stock
2-3 tablespoons lemon juice, as per taste
salt and pepper, to taste
Freshly chopped parsley, for garnish
1. Heat olive oil and butter over medium heat in a large wok. Sauté garlic for 30 seconds or until fragrant. Add chili flakes, cracked crab and sauté for a few minutes until crab changes color.
2. Pour white wine into the pan to deglaze, add salt and pepper, and bring to the boil. Cover with a lid, reduce heat and allow crab legs to poach for 8-12 minutes depending on the size of the crab.
3. Add in 2 tablespoons lemon juice and parsley. Stir, taste and adjust lemon juice and salt to your liking.
4. Serve with crusty bread of your choice or toss with cooked linguine or spaghetti.
Note: If serving with pasta, do remember to reserve 1/2 cup of pasta water to add to the sauce when tossing the pasta in it.