Chilli crab is our favourite! We have caught many blue swimmer crabs in our time. In South Australia, they are abundant at times. Over the summer months, many people catch them in crab pots or rake for them waist-deep in water.
The sweet meat of the blue swimmer crab is delicious, and chilli crab is one of my favourite recipes to make with them. This is how I make my chilli crab; it is a hit with many people. Be warned, it is messy to eat… best not to worry about the mess and dig in, because it will disappear fast!
Chilli Crabs
Ingredients
1kg raw Blue swimmers
2 tablespoons peanut oil
3 garlic cloves, chopped
2 teaspoons ginger, grated
2 red chillies, seeded and sliced
2 tablespoons hoisin sauce
½ cup tomato sauce
¼ cup sweet chilli sauce
1 tablespoons fish sauce
¼ cup of water
¼ teaspoon sesame oil
4 spring onions, sliced
½ cup water
Coriander sprigs to garnish
Method
Clean and cut crabs into segments and crack the claws. Click here for video of how to clean blue swimmer crabs.
Combine the hoisin, chilli, fish and tomato sauces, the sesame oil and the water in a bowl and set aside.
Heat wok until hot, add oil and swirl to coat. Add the garlic, ginger, chilli, and stir-fry for 1-2 minutes.
Add the crab pieces and stir-fry for 5-7 minutes until they turn orange. Stir in the hoisin, chilli, and sesame oil mix. Toss the crab and sauce together to combine well and bring to a boil.
Cover and simmer for about 8 minutes. Sprinkle with spring onion and garnish with coriander.
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