Chilli garlic crab claws

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These big, meaty crab claws are cooked over fierce heat on the barbecue before being cracked and tossed with a fiery chilli garlic sauce. A simple, quick dish which is bound to impress.

First published in 2019

Sometimes the messiest recipes are the most satisfying to eat. Chunky crab claws are given a lick of smoke then tossed with an intense sauce, which will have you licking your fingers and asking for extra napkins. You can also cook the crab claws on a griddle pan, but the smoke of a barbecue infuses the meat with bags of flavour.




  • 6 crab claws
  • 4 tbsp of chilli garlic sauce
  • 1 tbsp of chilli oil, with sediment
  • 2 tbsp of Shaoxing wine
  • 1 tsp rice vinegar
  • 3 spring onions, green part only, finely julienned


Set up a barbecue for direct cooking
Cook the crab claws for around 4–5 minutes each side, depending on size
Set aside to cool a little, then crack lightly
Combine the rest of the ingredients (apart from the spring onion) in a small bowl, then transfer to a saucepan and heat gently until it starts to bubble
Toss with the crab claws and serve garnished with the spring onion
First published in 2019

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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