Coconut Chili Crab

READY IN: 40mins
Recipe by JustJanS

Another way to use those beautiful crabs we caught. Don't be put off by the seemingly long list of instructions and don't forget Aussie tablespoons are actually 4 teaspoons.

Top Review by Elkaybee

I really can't describe how good this was. I used a large green mudcrab which had plenty of meat in the nippers and body. Not liking hot chili type things, I used the sweet chili sauce and about 1/2 tspn of chili flakes. The flavours were awesome and not to hot for us.... I didn't serve over rice as this was the 3rd course for a Mother's Day lunch but will definitely try that next time and maybe a little more chili. I had all the ingredients prepared to throw in the wok which makes it easy and quick once the crab is initially cooked... Thanks for the recipe..

Ingredients Nutrition


  1. Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
  2. Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
  3. In the same wok, stir fry garlic, ginger and chili for 1 minute.
  4. Add the juice, waer, sauces and paste and simmer for 2 minutes.
  5. Blend in the coconut cream.
  6. Bring to the boil then return the crab to the wok.
  7. Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
  8. Stir in the coriander and onions, then serve at once over steamed rice.

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