Singapore Chile Crab with Spinach Recipe

Singapore Chile Crab with Spinach Recipe

  • 1/2 cup water
  • 1/4 cup ketchup
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon cornstarch
  • 1 tablespoon toasted sesame oil
  • 1/4 cup minced shallot
  • 2 tablespoons minced garlic
  • 2 tablespoons minced red chile, or to taste
  • 1 1/2 tablespoons minced fresh ginger
  • 1 (6 ounce) bag baby spinach
  • 1 pound pasteurized crabmeat, drained if necessary
  1. Whisk water, ketchup, soy sauce, tomato paste and cornstarch in a medium bowl.
  2. Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add garlic, chile and ginger and cook, stirring, until fragrant, about 30 seconds. Add spinach and stir until just wilted, 1 to 2 minutes. Stir in the sauce and crab; reduce heat to medium-low, cover and cook, stirring occasionally, until heated through, about 2 minutes.
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