Keto Singapore Chili Crab (Soy-Free)
A keto-friendly take on the classic Singapore chili crab, substituting common soy-based ingredients with alternatives to ensure it's safe for soy allergies. Rich and flavorful, perfect for a special dinner.
Ingredients
- 2 lbs Crab (Dungeness)
- 1/4 cup Coconut Aminos
- 4 tbsp Tomato Paste
- 2 tbsp Ginger
- 4 cloves Garlic
- 2-3 Red Chilies
- 2 tbsp Lime Juice
- 1 Egg
- 1/4 tsp Xanthan Gum
- 3 tbsp Avocado Oil
Instructions
- 1Clean and prepare the crab. If using whole crab, crack the shell and remove the gills.
- 2In a large wok or pan, heat avocado oil over medium heat. Add ginger, garlic, and chilies; sauté until fragrant.
- 3Add tomato paste and coconut aminos. Cook for 2-3 minutes.
- 4Pour in 1/2 cup of water and bring to a simmer. Add the crab pieces.
- 5Cover and cook for 10-15 minutes, or until the crab is cooked through.
- 6Stir in lime juice. If desired, whisk the egg and slowly drizzle into the sauce while stirring to thicken.
- 7If a thicker sauce is desired, sprinkle in xanthan gum and stir well until dissolved.
- 8Serve immediately.
Substitutions
→ Coconut Aminos
→ Xanthan Gum (optional)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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