For the holidays, we love to prepare this spicy chili crab dish and pair it with our Forefathers Marlborough Sauvignon Blanc. This dish is a classic for what are normally summer holidays down in New Zealand, but we’ve found that people eat crab for New Year’s here in the U.S. as well (especially here in Sonoma County)!
This is a great pairing because our Forefathers Sauvignon Blanc is un-oaked and has a terrific acidity with beautiful minerality. Notes of fresh cut grass and lime help cut through the bold spices of the sauce.
If you’ve never tried spicy chili crab, you must! Below is our favorite family recipe.
4 cloves of garlic
4 hot chilis (with seeds)
1 red onion, roughly chopped
3-4 sprigs of fresh mint
2 Tbsp fish sauce
13.5 fl.oz (1 can) coconut milk
2 Tbl Olive Oil
Fresh steamed crabs (soft shell or Dungeness preferred), 1 crab per person
Remove crabs from shell, separating the claws. Using palms and firm grip, crack the body in half and proceed to chop each half into 2 or 3 sections, leaving legs intact. Set aside.
In a food processor, blend garlic, chili, onion, mint, and fish sauce to make a smooth paste. Heat a wok or large sauté pan with the olive oil. Add the paste and cook for a few minutes, stirring frequently so as not to burn the garlic. Add the crab pieces, as many as the pan can comfortably hold, and stir fry until it has turned orange. This will take 6-8 minutes, depending on number of pieces of crab. Stir in the coconut milk and serve immediately once the milk has warmed through.