Sunday, 13 September 2015

Crab claws with Chilli, Ginger, Garlic and Spring Onion

Fantastic starter or snack, or great served with a selection of Chinese dishes to share. Simple ingredients but absolutely delicious!

If you love crab, and you've seen crab claws and wondered what to do with them, then here's a delicious and really easy way to cook them, Chinese style!

This was inspired by the way my favourite Cantonese restaurant serves king prawns - with the exception that they also add a splash of ignited brandy from a metal ladle, to flambe the prawns! Feel free to add this touch for extra visual impressiveness if you want to!

Serves two, easily doubled or halved. 120 calories per serving. [Calories in square brackets]


  • 4 whole cooked crab claws (including the rest of the leg, about 75g each), defrosted if frozen (as per instructions. You can buy these frozen in large Sainsbury’s stores in the UK, usually near the fish counter) [103]
  • 1 tsp neutral oil (e.g. sunflower, groundnut) [45]
  • 2 garlic cloves, very finely sliced [12]
  • 8 thin slices peeled ginger root (about 1cm/1 ½ tbsp in total), cut into matchsticks [2]
  • 1 large red chilli, seeds removed, cut into thin slices/slivers (reserve a few pieces to garnish) [7]
  • 1 small onion, halved then sliced (about 60g) [25]
  • 2 spring onions, sliced thinly, diagonally (reserve a few slices to garnish) [7]
  • 2 tbsp light soy sauce (or use tamari for Gluten Free - check bottle) [16]
  • ½ tsp toasted sesame oil [23]
  • Extra light soy sauce to serve, if desired
1. Use the wooden rounded end of a meat mallet to gently crack each section of each crab claw, so that they can be pulled apart manually when served (don’t worry if you hit the odd one a bit hard and it breaks in two – just pick off any shattered pieces and discard them, so that they don’t go into the pan).

2. Heat the neutral oil gently in a non-stick pan (which has a lid available – preferably a small, heavy-based wok or deep frying pan) and add the garlic, ginger and chillies to sizzle for a minute.

3. Add the onions, turn up the heat to medium and stir-fry for a few minutes until just starting to turn golden (but not get too soft).

4. Add the crab claws, with two tbsp water, put the lid on immediately, turn the heat back down and allow the crab to heat through in the steam, tossing gently for 3-4 minutes.

5. Add the soy and sesame oil and toss everything together then serve (with plenty of napkins!) on a warm plate, garnished with the reserved spring onion slices and chilli. Enjoy!

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