Chilly Crab Recipe

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Place the lump crab meat in a large bowl and gently pick through to remove any shell fragments. Season crab lightly with kosher salt, black pepper, and lemon juice. Toss gently to combine and set aside chilled while you make the glaze (about 10 minutes).

In a small bowl, dissolve the cornstarch in 2 tablespoons of water to make a slurry; set aside.

Heat a wide skillet or sauté pan over medium heat. Add the neutral oil and butter. When the butter melts and becomes foamy, add the minced garlic and ginger and cook, stirring, until fragrant (about 30–45 seconds) — do not let brown.

Stir in the Thai red chili paste and sweet chili sauce and cook for 20–30 seconds to bloom the flavors.

Add the soy sauce, rice vinegar, honey, Sriracha (if using) and the remaining 2 tablespoons of water. Bring to a gentle simmer, scraping any browned bits from the pan.

Give the cornstarch slurry a quick stir and pour into the simmering sauce while stirring constantly. Cook for 1–2 minutes until sauce thickens to a glossy glaze that coats the back of a spoon. Taste and adjust: add another 1/2 teaspoon honey for sweetness, more vinegar for brightness, or a pinch of salt if needed.

Reduce heat to low. Add the seasoned crab meat to the pan in an even layer. Using a spatula, gently fold the crab into the glaze 2–3 times until the meat is evenly coated. Avoid over-stirring — you want the crab lumps to remain intact. Warm the crab through for 1–2 minutes; do not simmer vigorously or cook too long or the crab will become rubbery.

Taste a small piece and adjust seasoning with a squeeze of lime if desired.

Transfer the glazed crab to a warmed shallow serving bowl or individual plates. Scatter sliced scallions and chopped cilantro over the top. Sprinkle toasted sesame seeds and serve with lime wedges on the side.

Serve immediately with steamed jasmine rice or crusty bread to mop up the sauce.