Cooked - Lime Chilli Crab Recipe

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Home Pricing Community My Recipes

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Lime Chilli Crab Recipe

4.0

1 tbsp cornflour

80 ml (⅓ cup) vegetable oil

1 live mud crabs (1kg each), killed humanely, cleaned, quartered, shells cracked (see note)

35 gm ginger, finely chopped

3 garlic cloves, finely chopped

200 gm diced tomatoes

1 tbsp caster sugar

Mixed sea succulents, to serve

Damper, to serve

100 gm Massaman paste

100 gm Chilli paste with soybean oil

5 long red chillies, finely chopped

2 frozen blood limes, thawed, sliced, plus extra slices, to serve

285 gm piquillo peppers in a jar, drained

1 onion, finely chopped

Whisk cornflour and 560ml water in a bowl to combine; set aside. For chilli paste, place ingredients in a blender and blend to a paste; set aside.
Heat oil in a large heavy-based saucepan over medium-high heat. Cook crab, in batches, turning frequently, until starting to colour (3-5 minutes). Remove crab with a slotted spoon and set aside.
Add chilli paste, ginger and garlic to pan; cook until fragrant (2-3 minutes). Stir in tomato, sugar and cornflour mixture and bring to the boil (5-6 minutes). Return crab to pan; cook partially covered with a lid, turning crab occasionally until cooked through (15-20 minutes). Season and top with sea succulents and blood limes. Serve with damper on the side.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐟Seafood

CuisineAsian

Occasions🍽️Dinner Party🎉Special Occasion

Season☀️Summer

DifficultyMedium ⏰ 45m

Created 123 weeks ago

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