Keto Singapore Chili Crab (Soy-Free)

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

1. 1Prepare the 2 lbs of crab. If using whole crab, crack the shell into manageable pieces and remove the gills. Rinse the crab pieces under cold water.
2. 2Heat the 3 tbsp of avocado oil in a large wok or 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tbsp of ginger, 4 cloves of garlic, and 2-3 red chilies. Sauté for 1-2 minutes until the ingredients are fragrant, being careful not to burn the garlic.
3. 3Add the 4 tbsp of tomato paste and 1/4 cup of coconut aminos to the wok. Stir and cook for 2-3 minutes, allowing the flavors to meld.
4. 4Pour in 1/2 cup of water and bring the mixture to a simmer. Carefully add the prepared 2 lbs of crab pieces to the wok. Cover the wok and cook for 10-15 minutes, or until the crab is opaque and the internal temperature reaches 165°F (74°C).
5. 5Stir in the 2 tbsp of lime juice. If you want a thicker sauce, whisk the 1 egg in a small bowl until lightly beaten. Slowly drizzle the beaten egg into the simmering sauce while continuously stirring to create ribbons of egg that thicken the sauce.
6. 6If an even thicker sauce is desired, sprinkle in the 1/4 tsp of xanthan gum. Stir vigorously for 1 minute until the xanthan gum is completely dissolved and the sauce has thickened.
7. 7Serve the Keto Singapore Chili Crab immediately.

Substitutions

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