Chilli Blue Swimmer Crab


3 blue swimmer crabs (or other large crab), cleaned and cut into 6 pieces each
2 tbs peanut oil
½ red onion, finely sliced
2 long Thai chillies, finely sliced
2 cloves garlic, finely sliced
2cm piece of ginger, peeled and julienned
2 spring onions, cut into 3cm batons
3 tomatoes, diced
2 tbs dry sherry
1 tbs brown sugar
¼ tbs kecap manis
3 kaffir lime leaves, julienned
1 cup coriander leaves
Toasted sourdough or crusty bread to serve


With the back of a knife, make a few cracks in the large claws of the crabs.

In a wok over a high heat, add the peanut oil and heat until it starts to smoke.

Add the red onion, chilli, garlic, ginger and spring onions and stir-fry for 1 minute.

Add the crabs and combine for another 30 seconds.

Add the tomatoes, sherry, brown sugar and kecap manis.

Toss everything to combine and then place a lid over the wok and steam the crabs for 5 minutes, depending on the size of the crab, until they are cooked through.

Finish with the kaffir lime leaves, toss for a last time and then serve topped with the coriander leaves and a few pieces of toasted sourdough or crusty bread.

Chef's Recipes

  • Chia Seed Chocolate Cake

    Chia Seed Chocolate Cake

    A recipe from Tania Hubbard's 'Gluten Free, Grain Free', this chocolate cake is simple as well a...

  • Nutella Cake Balls

    Nutella Cake Balls

    Nutella wrapped inside Nutella - a double dose of goodness for the sweet tooth.

  • Christmas Cake

    Christmas Cake

    There's no reason not to be merry with this fruit filled delight.

  • Carisma Potato Salad

    Carisma Potato Salad

    Simple and healthy, this potato salad (made using the only variety of low GI potato) is packed with ...

Recipe Categories

What's in Season For September

What's in Season For September

When spring has sprung, there is only one kind of fruit that must be present; the exotic kind.