Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg live, whole crab (preferably mud crab, but other similar types like blue, Dungeness, or common will also work)
- 2 tbsp neutral cooking oil
- 1 onion , finely chopped
- 2 cloves garlic , minced
- 2 tbsp chili paste (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp sugar
- 1 cup water
- 1 egg
- Fresh cilantro , for garnish
- Lime wedges, for serving
Directions
Place the crab in the freezer for about 20 minutes to sedate it. Swiftly spike the crab to kill it before proceeding.
Break the crab into pieces, making sure to retain the flavorful juices. First, pull off the apron/flap on the underside, then pull off and discard the top of the shell. [ 1 ] Pull out and discard the gills. Break off and reserve the claws. Use your hands or a knife to break the body in two down the mid-line. If desired, halve each half again so you're left with four body-leg chunks. If needed, give the pieces a rinse. Use the back of a knife or a specialized cracker to slightly crack the shell of the legs and claws for easier meat extraction when eating.
Head the oil over medium heat in a skillet or pot large enough to hold the crab pieces. Add onion and garlic, and sauté until golden brown.
Stir in the chili paste, soy sauce, ketchup, and sugar. Cook for a few minutes until the mixture is fragrant.
Add the crab pieces and any reserved juices to the pan. Add the water, and make sure the crab is well-coated.
Cover the pan, and simmer for about 10–15 minutes until the crab is cooked through.
Beat the egg well in a bowl. Uncover the pan, and begin gently stirring in a circular motion. While stirring, gradually pour in the egg to make ribbons like those in egg drop soup. Let the mixture cook for about 30 seconds to set the egg—it should form soft strands in the sauce
Remove from the heat. Before serving, garnish with cilantro. Serve with lime wedges, and eat with your hands.