Chilli garlic crab claws
by Helen Graves
Related Recipes
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 Lee Kum Kee Chilli Garlic Sauce
- 1 tbsp of Lee Kum Kee Chiu Chow Chilli Oil, with sediment
- 2 tbsp of Shaoxing wine
- 1 tsp rice vinegar
- 3 spring onions, green part only, finely julienned
SAVE RECIPE
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
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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