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A crab claws recipe with vibrant notes of chilli, coriander and ginger, Andy Waters' sublime seafood dish has all the makings of an Asian-inspired dinner party classic

Method
1.
Bring a large pot of water to the boil. Drop in the crab claws and cook for 12 minutes. Remove from the boiling water and refresh in ice cold water
2.
Remove the crab claws from the water and place onto a chopping board. Break open the shell with the back of a large chefs knife and remove the flesh in the same way you would a lobster claw
VideoVideo: Gary Jones preparing lobster claws
3.
For the stir-fry sauce. Blend the chilli, garlic and 75g of sliced ginger in a food processor until a rough paste is formed. Add the rice wine vinegar, sugar and salt and blend until combined
4.
In a large wok, heat the vegetable oil over a medium heat. Add the chilli paste and stir for 1-2 minutes. Add the grated ginger and crab claws, fish sauce and spring onions
5.
Toss all the ingredients thoroughly, reduce the heat and place a lid on top. Cook for 2-3 minutes making sure to shake the wok after each minute
6.
To serve, season with salt and pepper to taste and top with a garnish of sliced spring onions and coriander leaves
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Find out why Corney & Barrow match this Crab claws recipe with an aromatic white wine, a full-bodied and ripe white wine, or a light and crisp white wine

Ingredients

Crab claw recipe

Equipment

  1. Large wok

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Andy Waters' elegant crab claws recipe can be conjured up in 30 minutes and provides a healthy yet inspiring supper