* Exported from MasterCook *

CHILI CRABS

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : 5-10G Low Carb Seafood Crabs


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 med crab -- raw
1 bell pepper -- red capsicum
1 shallot
3 cl garlic
1/4 tsp cayenne
5 thin slices fresh ginger
1 sm chili pepper -- fresh green
1 tbsp lemon juice
1 tbsp chili sauce
1 tbsp soy sauce
1 tsp splenda
1/4 tsp salt
1/2 cup olive oil

Wash crabs well and remove hard top shell, stomach bag and fibrous tissue. Using a Chinese cleaver, chop each crab into 4 or 6 pieces. Coarsely chop the capsicum. Peel and chop shallot and garlic. In a food processor, puree the capsicum, shallot, garlic and cayenne to form a paste. Transfer paste to a bowl and
add ginger, quarter and seed chili, cut into thin strips
In another bowl, combine lemon juice, chili sauce, soy sauce, sugar and salt.
Heat oil in a wok until hot. Add capsicum paste and stir-fry for 3 minutes, until oil separates from mixture. Add lemon juice mixture and stir vigorously. Add crabs and stir-fry for 30 seconds. Stir in 1/4 cup water, cover wok and simmer crabs for 10-12 minutes. Transfer to a heated serving dish.
Serves 4.


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Per Serving (excluding unknown items): 343 Calories; 28g Fat (72.3% calories from fat); 14g Protein; 10g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 596mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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