Not too long ago I tried this NYT Cooking recipe for Malaysian Ginger-Chile Crab and it was a HUGE hit. My work has a random perk that we get to spend $100/mo on any Shopify vendor who works with us and when we signed a company that ships seafood to you(!) I knew I needed to get some crab meat and think of something fun to do with it. Voila, this dish was born.

Ginger is something I don’t always totally love on its own but this recipe, which has a lot of it, really transforms all the flavors involved into something new and unique in the end product.

The instructions I’ll give you here make extra of the crab-chile oil, I wound up using it to make a spicy hollandaise for crab eggs benedict last time but its also solid as a condiment of its own.

This recipe is great because depending on how you make it it can be pesca-vegetarian friendly, low carb, and dairy free. When I’ve made this dish it has produced 4-6 servings depending on how big your portions are.

One thing I will say up top: obviously do not confuse this for authentic Malaysian food since it was an adaptation of a NYT recipe that was also an adaptation iirc - while that was the inspiration this is a totally made-up American-fusion creation. With that said let’s go!

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Ingredients

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