Chilli garlic crab claws

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
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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.

Ingredients

Metric

Imperial

  • 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

Method

1
Set up a barbecue for direct cooking
2
Cook the crab claws for around 4–5 minutes each side, depending on size
3
Set aside to cool a little, then crack lightly
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
5
Toss with the crab claws and serve garnished with the spring onion
First published in 2019
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Helen Graves is Content Editor 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. She is based in South East London and loves carbs, cats, crabs and kebabs.

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