We have caught many blue swimmer crabs in our time. At times in South Australia, they are abundant. Over the summer months, you see many people catching them in crab pots or raking for them waist deep in water.
The sweet meat of the blue swimmer crab is delicious and chilli crab is one of my favourite recipes to make with them! This is how I make my chilli crab and it has been a hit with many people. Be warned it is messy to eat… best not to worry about the mess and dig in though, because it will disappear fast!
1kg raw Blue swimmers
2 Tbs peanut oil
3 garlic cloves, chopped
2 tsp ginger, grated
2 red chillies, seeded and sliced
2 Tbs hoisin sauce
½ cup tomato sauce
¼ cup sweet chilli sauce
1 Tbs fish sauce
¼ cup of water
¼ tsp sesame oil
4 spring onions, sliced
½ cup water
Coriander sprigs to garnish
Clean and cut crabs into segments and crack the claws. Click here for video of how to clean blue swimmer crabs.
Combine the hoisin, chilli, fish and tomato sauces, the sesame oil and the water in a bowl and set aside.
Heat wok until hot, add oil and swirl to coat. Add the garlic, ginger, chilli and stir-fry for 1-2 minutes.
Add the crab pieces and stir-fry for 5-7 minutes until they turn orange.
Stir in the hoisin, chilli, sesame oil mix. Toss the crab and sauce together to combine well and bring to the boil.
Cover and simmer for about 8 minutes. Sprinkle with spring onion and garnish with coriander.
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