Become a Member
- Appetizer Recipes
- Dinner Recipes
- Dessert Recipes
- Chicken Recipes
Partners & Friends
See the new Member Comments area below! Now you can add your recipe review, comments, or
suggestions to the public recipes.
MyCookbook Recipe Database
MyCookbook Member: Carmen
Recipe Category: Seafood
Recipe Preparation Level: easy
4 green (uncooked) blue swimmer crabs
2tbs peanut oil
3 garlic cloves, crushes
3 fresh small red chillies, deseeded, finely chopped
2 tsp finely chopped ginger
1/4 cup tomato suace
2 tbs chilli sauce
2 tbs sweet chilli sauce
2 tbs water
2 tbs dry sherry
3 green shallots (scallions) chopped
1/3 cup fresh coriander leaves
Cooked long-grain white rice, to serve
1. To segment the crabs, lift the flat under the crab's body with your thumb. With a firm hold, pull off the top part of the shall with one hand while holding the body firmly with the other. Discard the top shell. Remove and discard the spongy, finger-like white gills on either side of the body. use a sharp knife to cut each body in half. Halve again. Use a nutcracker to crack the large claws (this allows for even, faster cooking and easier removal of the meat).
2. Heat the peanut oil in a wok over medium heat. Add the garlic, chilli and ginger and cook for 1-2mins or until aromatic. Add the tomato sauce, chilli sauce, sweet chilli sauce, water and sherry and cook for 3-5mins or until slightly thickened.
3. Add the crab pieces to the sauce, stir well and cook, covered for 10-15mins or until the crab is just cooked through (the meat will be white and no longer transparent when cooked).
4. Stir through the green shallots and corander leaves and serve immediately with the rice.
If you were an actual member, you'd be able to click a button here that would
instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!
Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
If you were an actual member, you'd be able to offer a review and/or suggestions
for this recipe!
Join MyCookbook today - it's free!