Chilli Crab

Recipe by ImPat
READY IN: 30mins




  • If crabs live, put in freezer for 10 minutes to stun.
  • Remove back shell and clean spongy bits and brown stuff, clean in water.
  • Cut in half lengthwise.
  • Remove claws from body and hit with blunt side of a cleaver to crack in several places.
  • Cut the halves into two or three pieces leaving legs attached.
  • Pound ginger and chili until they form a paste, or zap in the food processor or blender.
  • Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
  • Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
  • Add the crab pieces and stir fry at a higher heat till crab pieces turn red.
  • Add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir.
  • Garnish with sliced spring onion.
  • Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.