2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....


Dirk's Chili Crab Stew
  • This is our version of the famous Singapore Chili Crab recipe. The orginal recipe calls for whole crab that is cracked at the table, good but very messy. We use crabmeat and cracked crab claws to make it table friendly and easy to eat.
  • You can add extra serrano peppers if you like a spicier flavor(I've even added a little habanero for an extra kick).
  • Use crab meat, shucked stone crab claws or whole Dungeness crab(cracked) depending on how much work you want to do.

  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 egg, whisked


  • 1 tablespoon chili paste
  • 2 tablespoons lite coconut milk
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1/4 cup ketchup
  • 2 cups lobster stock


  • 1/2 cup shallots, sliced thin
  • 1/2 cup green onions, sliced thin
  • 2 tablespoons serrano pepper, finely chopped (1 pepper)
  • 2 tablespoons fresh garlic, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 1/4 cup peanut oil
  • 3/4 pound fresh crabmeat, 1 1/2 pounds stone crab claws, shell removed or 2 whole duneness crab, cracked


  • 1/4 cup dry roasted peanuts, chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons green onions, chopped

  • Add cornstarch to water, mix. whisk egg and set aside.
  • Mix all sauce ingredients, set aside.
  • Preheat heavy skillet or wok. Add peanut oil, saute veggies about 2 minutes. Add lobster stock, bring to asimmer. Add sauce mix and crab, cook 2 minutes.Stir gently so as not to break up the crab
  • Add cornstarch, bring to a simmer. Remove from heat. Drizzle in egg and stir.
  • Serve over rice of choice. Top with garnish and serve.
  • Serves 2 hearty eaters, Enjoy!
Dirk's Fish and Gourmet Shop © 2014