Chile Crabs

Name: Chile Crabs
Ingredients: 10 fresh red Thai chiles, stemmed; 9 large garlic cloves; 1/2 medium red bell pepper, chopped; 1/3 cup ketchup; 1 1/2 tablespoons sugar; 1 teaspoon salted bean paste or red miso; 1 teaspoon fresh lime juice; 8 (8-ounce) fresh blue crabs, rinsed and aprons removed (see recipe note above); 2 spring onions, trimmed and chopped; 1 bunch fresh cilantro (optional)

10 ingredients

4 steps

Ingredients

10 fresh red Thai chiles, stemmed
9 large garlic cloves
1/2 medium red bell pepper, chopped
1/3 cup ketchup
1 1/2 tablespoons sugar
1 teaspoon salted bean paste or red miso
1 teaspoon fresh lime juice
8 (8-ounce) fresh blue crabs, rinsed and aprons removed (see recipe note above)
2 spring onions, trimmed and chopped
1 bunch fresh cilantro (optional)

Directions

1

Combine first 3 ingredients in a food processor; process until finely ground. Stir in ketchup, sugar, bean paste, and juice. Place crabs in a large bowl; top with 1/2 cup chile mixture. Toss to combine. Set remaining chile mixture aside. Marinate in refrigerator 1 hour.
2

Preheat grill to medium-high heat.
3

Remove crabs from marinade; discard marinade. Arrange crabs, shell sides up, on grill rack; grill 12 minutes or until shells turn red. Serve with remaining chile sauce and onions. Garnish with cilantro, if desired.
4

Wine note: Always a good bet with seafood, gewurztraminer pairs perfectly with Chile Crabs. The lychee and spice flavors of Chateau Ste. Michelle Gewurztraminer Columbia Valley 2008 ($10), from Washington, complement the Asian flavors, while the wine's slight sweet apple and pear fruit counter the heat. --Jeffery Lindenmuth