Chilli Crab Recipe 🌶️🦀¶
It is more complicated to eat chilli crab than to cook it. This is an easy recipe. Prepare the chilli paste earlier (take about 30 mins). When you are ready to eat, it only takes 10 minutes to cook.
This is my sister Kirstin’s recipe all compliments or complaints can be directed to her.
You will need:
4 blue swimmer or mud crab (flower crab or whichever crab you want to eat) (2 is enough for 2 people)
1/2 Kilo of Pippies or Muscles depending on your taste. (or both)
4 cloves garlic
4 large hot chillies
1 teaspoon hot smoked paprika
1 teaspoon Worcestershire sauce
1 large onion, diced
Freshly ground black pepper
2 tablespoons olive oil
1 tsp grated ginger
¼ cup vegetable oil
5 tbs fresh tomato puree
2 tbs brown sugar
2 tsp balsamic vinegar
2 tbs tomato sauce (Kirstin uses this - I leave it out)
2 tbs sweet soy sauce
2 spring onions, thinly sliced to garnish
Bunch of coriander to garnish
Fresh crusty bread (warmed up)
This goes well with pasta - mix it in at the end.
Pre crack the crabs and cut in half if you want them to soak in the sauce.
Prepare crabs by removing the gills, abdomen, gut and mouth, you can get the shop to do that for you.
In a food processor, add everything (Except the crabs and the Pippies!) and blend roughly:
Heat a large frying pan (or wok) on stove.
Add the blended chill paste and stir for 2 minutes or until fragrant.
Add the 4 fresh blue swimmer crabs and 1/2 Kilo of Pippies.
Cook with lid over a high heat so the steam cooks the crabs, until the crabs have turned orange and are cooked through.
Crabs should be cooked in 5-7 minutes (lower side of this when cut in half and pre cracked).
Garnish with spring onions and coriander.
Dip the bread into the sauce and do not waste any of it!