Lynd Sweet Sour Crab
Indulge in the bold, tantalizing flavors of Lynd Sweet Sour Crab—a dish that perfectly balances tangy, spicy, and umami notes in every bite. This recipe features fresh, succulent crab coated in a luscious sauce made with ketchup, chili paste, rice vinegar, and soy sauce, thickened to perfection with a touch of cornstarch. Sautéed garlic, ginger, and shallots add layers of aromatic depth, while a garnish of fresh cilantro and spring onions brightens the dish with a pop of color and freshness. Ready in under an hour, this crowd-pleasing seafood dish is ideal for special occasions or whenever you're craving something extraordinary. Serve it with steamed jasmine rice or crusty bread to savor every drop of the mouthwatering sweet and sour sauce. Perfect for lovers of seafood and bold Asian-inspired flavors, Lynd Sweet Sour Crab is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 whole (about 1.5 lbs each) Fresh crab
- 3 tablespoons Vegetable oil
- 4 cloves (minced) Garlic
- 1 tablespoon (minced) Ginger
- 2 medium (diced) Shallots
- 0.5 cup Ketchup
- 1 tablespoon Chili paste
- 0.25 cup Rice vinegar
- 2 tablespoons Light soy sauce
- 3 tablespoons Sugar
- 0.5 cup Water
- 1 tablespoon Cornstarch
- 2 tablespoons (chopped, for garnish) Cilantro
- 2 stalks (chopped, for garnish) Spring onions
Instructions
Prepare the crabs by cleaning them thoroughly under running water, removing the inedible parts, and cutting each crab into halves or quarters for easier cooking and serving.
In a large deep pan or wok, heat the vegetable oil over medium heat.
Add the garlic, ginger, and shallots to the pan, stirring for 1-2 minutes until fragrant and slightly golden.
Stir in the ketchup, chili paste, rice vinegar, light soy sauce, sugar, and water. Bring the mixture to a simmer, stirring frequently to dissolve the sugar and blend the flavors.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Gradually pour the cornstarch slurry into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
Add the prepared crab pieces to the pan, tossing them gently in the sauce to coat evenly.
Cover the pan and cook for 8-10 minutes over medium heat, allowing the crab meat to fully cook and absorb the flavors of the sauce.
Uncover the pan and give the dish a final stir. Taste and adjust the seasoning if necessary.
Transfer the sweet and sour crab onto a large serving platter, ensuring the sauce is generously drizzled over the crab.
Garnish with chopped cilantro and spring onions before serving.
Serve immediately with steamed jasmine rice or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 6744 mg | 293% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 68.1 g | ||
| Protein | 285.4 g | 571% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1334 mg | 103% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4066 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
