This low fat, spicy crab dish is a versatile street-food style recipe that can be adapted to your liking. Serve with rice or steamed bao buns
- 1 whole cooked crab (about 1kg)
- 2 tbsp flavourless oil
- 3 garlic cloves, very finely chopped
- thumb-sized piece ginger, very finely chopped
- 3 red chillies, 2 very finely chopped, 1 sliced
- 4 tbsp tomato ketchup
- 2 tbsp soy sauce
- handful coriander leaves, roughly chopped
- 2 spring onions, sliced
- rice or steamed bad buns, to serve
MethodThis involves removing the claws, the main shell, discarding the dead man’s fingers, then cutting the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat.
- 75g French beans, finely sliced
- 200g fresh white crabmeat
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- 4 spring onions, trimmed and finely chopped
- 1 tbsp freshly grated ginger
- grated zest 1 lime
- 1 tbsp chopped coriander
- 75g fresh white breadcrumbs
- 1 tbsp mayonnaise
- 1 egg, beaten
- sunflower oil, for frying
- 5 garlic cloves, roughly chopped
- 2 red chillies, roughly chopped
- 6cm piece ginger, peeled and roughly chopped
- 2 dried kaffir lime leaves
- 1 stalk lemongrass, trimmed and roughly chopped
- 2 tbsp chopped coriander
- 175g caster sugar
- 50ml rice wine vinegar
- 1 tbsp fish sauce or lime juice
- 1 tbsp soy sauce
- To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
- Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
- Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
- Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.
- 400g linguine
- 4 tbsp extra-virgin olive oil
- 1 red chilli, deseeded and chopped
- 2 garlic cloves, finely chopped
- 1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
- small splash, about 5 tbsp, white wine
- small squeeze of lemon (optional)
- large handful flat-leaf parsley leaves, very finely chopped
- Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn’t stick.
- While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
- When the pasta has had its cooking time, taste a strand – it should have a very slight bite. When it’s ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
- Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.
- 1 small baguette, cut into 12 slices
- 2 tbsp olive oil
- 140g white crabmeat
- 1 red chilli, deseeded and finely chopped
- 1 tbsp coriander, chopped
- zest and juice 1 lime
- Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
- Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.