Ingredients
10 fresh red Thai chiles, stemmed
9 large garlic cloves
1/2 medium red bell pepper, chopped
1/3 cup ketchup
1 1/2 tablespoons sugar
1 teaspoon salted bean paste or red miso
1 teaspoon fresh lime juice
8 (8-ounce) fresh blue crabs, rinsed and aprons removed (see recipe note above)
2 spring onions, trimmed and chopped
1 bunch fresh cilantro (optional)
Preparation
1. Combine first 3 ingredients in a food processor; process until finely ground. Stir in ketchup, sugar, bean paste, and juice. Place crabs in a large bowl; top with 1/2 cup chile mixture. Toss to combine. Set remaining chile mixture aside. Marinate in refrigerator 1 hour.
2. Preheat grill to medium-high heat.
3. Remove crabs from marinade; discard marinade. Arrange crabs, shell sides up, on grill rack; grill 12 minutes or until shells turn red. Serve with remaining chile sauce and onions. Garnish with cilantro, if desired.
Cooking Light DT
