favorite
print
rate
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 whole medium sized fresh crab
  • 2 fat cloves of garlic, finely chopped
  • 2cm piece fo fresh ginger, finely grated
  • 2 red chillis, finely chopped
  • 4 tbsps tomato ketchup
  • 2 tbsps dark soy sauce
  • 2 spring onions, finely sliced, lengthways
  • a few fresh coriander leaves
Singapore Chilli Crab
Fresh Cornish Crab in this spicy, aromatic Asian dish!
Singapore Chilli Crab Singapore Chilli Crab

What a treat of a dish this is. The perfect sharing platter for that special Valentine's dinner! This was a whole fresh Cornish crab, gently cooked in the most sublime - yet ever so easy - oriental sauce, with red chillis, ginger and garlic! Perfect!

  1. Start with the crab... break off the claws and legs, lift up and break off the tail flap and push a sharp knife between the shell and the body and prise apart. Discard the feather like gills and spoon out the brown meat and set aside. Then cut the body section in half and crack the claws with a crab cracker/nut cracker
  2. Then heat a good glug of olive oil in a wok and when hot, add in the garlic, ginger and chillis and stir fry for a minute or so, before adding in the ketchup, soy sauce and two or three tbs of water
  3. Bring to the boil, reduce to a simmer and add in the crab for a few minutes, until piping hot. Finish with the spring onions and coriander and serve straightaway
Singapore Chilli Crab
Fresh Cornish Crab in this spicy, aromatic Asian dish!

What a treat of a dish this is. The perfect sharing platter for that special Valentine's dinner! This was a whole fresh Cornish crab, gently cooked in the most sublime - yet ever so easy - oriental sauce, with red chillis, ginger and garlic! Perfect!

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 1 whole medium sized fresh crab
  • 2 fat cloves of garlic, finely chopped
  • 2cm piece fo fresh ginger, finely grated
  • 2 red chillis, finely chopped
  • 4 tbsps tomato ketchup
  • 2 tbsps dark soy sauce
  • 2 spring onions, finely sliced, lengthways
  • a few fresh coriander leaves
  1. Start with the crab... break off the claws and legs, lift up and break off the tail flap and push a sharp knife between the shell and the body and prise apart. Discard the feather like gills and spoon out the brown meat and set aside. Then cut the body section in half and crack the claws with a crab cracker/nut cracker
  2. Then heat a good glug of olive oil in a wok and when hot, add in the garlic, ginger and chillis and stir fry for a minute or so, before adding in the ketchup, soy sauce and two or three tbs of water
  3. Bring to the boil, reduce to a simmer and add in the crab for a few minutes, until piping hot. Finish with the spring onions and coriander and serve straightaway