Wednesday, August 19, 2015

XO Crab Sotanghon

When A-te J bought crabs from the wet market the other day, we had a lively debate on how to cook the crabs...  I wanted the saucy, milky dish like the one at Fuk Yuen.  Hubby wanted the spicy Singaporean-style crab.  Lola wanted just plain steamed crabs.  A-te wanted the dry, stir-fry type.

We ended up with this variation that used X.O. Sauce.

This is really the same recipe as before, with 2 changes - we omitted the pork and added 1 heaping spoon of XO sauce!   The XO Sauce gave the dish a bit of a kick and an enhanced flavor profile.  The omission of the ground pork was good too since the crab flavor was better (no interfering flavor?)

Hubby said this was the best version yet!


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