Chilli garlic crab claws

Chilli garlic crab claws

PT15M

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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
1
Set up a barbecue for direct cooking
2
Cook the crab claws for around 4–5 minutes each side, depending on size
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3
Set aside to cool a little, then crack lightly
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4
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
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5
Toss with the crab claws and serve garnished with the spring onion
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