Spicy Crab Dry Pot

香辣蟹

Spicy Crab Dry Pot — a Sichuan Chinese recipe, ready in about 40 minutes. Step-by-step instructions with photos. Includes clear timing and pro tips.

Ingredients

• blue swimming crab or Dungeness crab, cleaned and cut into 6–8 pieces (legs cracked)
• Sichuan doubanjiang (fermented broad-bean chili paste)
• Sichuan peppercorns, toasted and coarsely ground
• dried red chilies, stemmed and broken
• light soy sauce
• Shaoxing wine

Instructions

1. Bring a pot of salted water (1 L) to boil. Add crab pieces and par-boil 2 minutes. Drain, rinse under cold water, and pat *very* dry.
2. Heat 40 ml (2½ tbsp) neutral oil in a wok over medium heat. Add Sichuan peppercorns and dried chilies. Toast 45 seconds until fragrant and chilies darken slightly.
3. Push aromatics to the side. Add doubanjiang to center and stir-fry 1 minute until oil turns red and paste thickens slightly.
4. Return crab to wok. Add light soy sauce and Shaoxing wine. Toss over medium-high heat for 2 minutes, pressing gently to coat all surfaces.
5. Reduce heat to medium-low. Cover and steam-braise 3 minutes. Uncover, increase heat to high, and stir-fry 1 more minute until sauce is nearly absorbed and crab glistens.