Cornish Spiced Crab
Cornish Spiced Crab

Ingredients

Method

  • 4 diced garlic cloves
  • 2 red chillies, diced
  • 2cm ginger, peeled and diced
  • 4 tbsp sunflower oil
  • 4 crabs, about 1.5 kg each
  • 4 tbsp ketchup
  • 1 tsp vegemite
  • 4 tbsp dark soy sauce
  • 4 spring onions, thinly sliced
  • 2 tbsp chopped coriander
  • Fresh green salad, to serve
  • Heat up a saucepan of water, and place a steamer basker or similar on top. Meanwhile, place the garlic, chilli, ginger, and sunflower oil in a small bowl, and mix together to make a flavoured oil.
  • Chop up the crab, remove the brown meat and discard the gills (or get your fishmonger to do this for you), and steam in the steamer for 5 minutes. While it’s steaming, add two tbsp of your flavoured oil to a wok on a high heat, and fry without colouring. Pour in the ketchup, the vegemite, and the soy sauce, then chuck in the crabmeat once it starts caramelising.
  • Add 150ml of water, cover with a lid, and cook for another 3-4 minutes. Remove from the heat, toss in the spring onion and coriander, and serve hot with green leaf salads and crusty bread.
30 mins
4 serving
This recipe pairs perfectly with the Tertini Chardonnay 2016 from Tumbarumba, Australia.

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