Easy Chili crab

[Smokey]

For you Titch
4-6 sand crabs (Southern Sandie's or blue swimmers)
4-6 Crushed garlic cloves
crushed ginger (About a table spoon)
veggie oil (3-4 table spoons)
Peanut oil (Just a dab l do ya) = 1 tea spoon
table spoon brown sugar
juice of one lemon
All the chopped chili you can stand
1 big tin of diced tomatoes

Method

Half the crabs, Clean the mustard and feathers and then quarter them.
With the back of your chef knife, Gently but firmly crack each leg, claw and if necessary, The body parts to let in the flavours.

Heat the oils in a wok , add garlic and ginger,(Toss) Then the crab, (Toss) Then the chili (Toss), Then the sugar(Toss), Then the lemon juice (Toss).
When you have colour in the crab, Then pour in the tin of diced tomatoes.
Heat back up to just boiling and you are done.
I got this from a chef of an Italian restaurant I used to frequent many years ago.
So simple but so good

[titch]

Dutchy will love this,may have to use the webber wok.
Thanks mate.
Cheers.
Titch

[Smokey]

Correct Beaver, Hot and fast, always tossing,,,,, Im good at that

[shayneh2006]

Correct Beaver, Hot and fast, always tossing,,,,, Im good at that

Pictures please


Shayne

[titch]

Shopping in Sprinvale ( Asian central )tomorrow Mick.
Shall get the crabs.
Dutchy insisted
Titch

[Smokey]

As menory comes back, You could add a little white wine and is best done with live or green crabs.
I served mine on pasta.
Im sure it will go well for you titch

[titch]

My take on Smokey Micks Chilli Crab.
Thanks Mick
Cooked on the Weber Wok ( what a pain in the A )
Shall go into storage for another 20 Years

Keeping the recipe close. but tweeked due to Dutchy's taste.

4-6 sand crabs (Southern Sandie's or blue swimmers)
Used blue swimmers.
6 Crushed garlic cloves
crushed ginger (About a table spoon)
veggie oil (3-4 table spoons)
Small slurp of Sesame oil
juice of one lemon
about a third a cup of sweet chillie sauce
Cup of white wine
Fresh corriander

Set a ring of heatbeads in the kettle ,used the $20 one from the recycling centre



Cut and cleaned crabs as per recipe.



Did the big saute of the garlic and chilli with the oils, then in goes the crab.






Stir it around.When colour sets in deglaze with a cup of white wine.



Finished the sauce of with a couple of free range googy eggs.





Dutchy loved the sticky mess.





The end.



Now, I do not and cannot ,eat seafood.
But the smell was to die for.
Thanks for the Inspiration Mick.

Think I will turn the wok into a sat dish for our caravan

[rosecran]

Hey titch, just wondering, why was the weber wok a pain in the A? a pain to set up?

[titch]

Hey titch, just wondering, why was the weber wok a pain in the A? a pain to set up?

heat control.
Be great for Noodle soup and things tho, if you want the bling effect.
Cheers.
Titch

[urbangriller]

Hey Titch,

Use Charcoal...more heat, and a better radiated heat, gets the wok hotter!

That said, my Weber Kettle Wok setup is different, I think the Weber brand version is not deep enough, I'll take some photo's of mine tomorrow.

Cheers

[titch]

Hey Titch,

Use Charcoal...more heat, and a better radiated heat, gets the wok hotter!

That said, my Weber Kettle Wok setup in different, I think the Weber brand version is not deep enough, I'll take some photo's of mine tomorrow.

Cheers

Look forward to it
Titch

[Smokey]

Titch, In your second photo, Up top is a pair of crab claws that are not blue swimmers, Do you know what it is?

[titch]

Titch, In your second photo, Up top is a pair of crab claws that are not blue swimmers, Do you know what it is?

?? Tong's?
All the crabs looked the same.
Cheers.
Titch

[Smokey]

Nah mate, You have a mystry bag in there, Looks like some sort of rock crab.
The claws up top of the pic, Differant color, stubbier build, Black points ?
Im sure Ive seen them but just cant place the type.

[Chalky]

Titch, In your second photo, Up top is a pair of crab claws that are not blue swimmers, Do you know what it is?

Struth! my concern is what's on the go in photo No5

Chalky