Tropi-Cali Chili Crab Rolls
Consisting of succulent crab meat, cooked in a spicy tomato based sauce, chili crab is known as the national cuisine of both Singapore and Malaysia. We've turned this dish into a sandwich, topped with vibrant tropical fruit for a modern, portable take on a local favorite.
Total Time: 45 min
Servings: 10Ingredients
¼ cup cornstarch
½ cup DOLE® 100% Pineapple Juice
2 Tbsp peanut oil
2 cups shallots, minced
½ cup ginger, grated
½ cup garlic, minced
2 Tbsp Thai chili, minced
2 qts chicken stock
1 cup tomato paste
3 lbs crab meat, lumped
2 cups DOLE Tropical Fruit Salad in Juice, drained
3 Tbsp seafood seasoning
¼ cup green onion, thinly sliced
1 Tbsp lime juice
10 ea brioche hot dog buns, toasted
Directions
- In a small bowl, whisk the cornstarch and pineapple juice, and set aside.
- In a small rondeau pan, over a medium high heat, shallow fry the shallots, ginger, garlic and chili in the peanut oil for 2-3 minutes.
- Add the chicken stock and tomato paste and stir to combine. Bring to a boil and add the pineapple cornstarch mix and whisk till it thickens.
- Cook for 5-10 minutes, then remove from heat and cool.
- Fold through the crab meat and allow to sit for 10 minutes.
- In a separate mixing bowl, combine the fruit, seafood seasoning, green onion, and lime juice.
- Serve the lump crab in a toasted brioche bun topped with tropical fruit salad and green onion mix.
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