Crystal Wahehpah’s Chili Crab

RECIPE Crystal Wahehpah
PHOTOGRAPHER Tri Nguyen

Read the accompanying story here: Pier and Simple

Crystal Wahehpah’s Chili Crab

This chili sauce is delicate, flavorful, and surprisingly easy to make. You can opt for extra chili peppers if you like spicy, and let it all simmer longer than suggested for a beautiful red hue.

Makes two cups of sauce

Ingredients:

• 1 or 2 whole rock crabs (steamed, ready to serve)

• 1/2 cup pure maple syrup

• 2 tbsp of New Mexico chile powder

• 1/4 tsp salt

• 1 cup grapeseed oil

• 1/4 cup extra virgin olive oil

• 1/2 cup yellow onion, finely chopped

• 1 cinnamon stick

• 1 star anise pod

• 4 chile de árbol pods

• 1 clove garlic, finely chopped

• 1 tsbp whole black peppercorns

• 1 tbsp crushed New Mexican or Californian chile pods

• 1 tsp chile de árbol powder

• 1/4 tsp granulated onion

• 1/2 tsp granulated garlic

• 1 drop white vinegar

Instructions:

1. Whisk the maple syrup, oil, and salt in a medium saucepan over low heat until the salt dissolves. Remove the saucepan from the heat and allow it to cool. Transfer the oil to an airtight container and store at room temperature for up to two weeks or in the refrigerator for up to six months.

2. Combine all the ingredients in a medium saucepan over medium-low heat. Bring the oil mixture to a gentle boil, turn the heat to low, and simmer for 10 minutes or longer if a more intense flavor is desired.

3. Remove the pan from the heat and allow the oil to cool. Strain the oil through a fine-mesh strainer into a sealable glass container. Keep at room temperature for up to three weeks or in the refrigerator up for up to six months.

4. When oil is cooled, pour over whole crab and serve with lemon wedges.