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Devilled Crab


  • 3 x 1kg crabs

  • a healthy splash of olive oil

  • 4 cloves garlic, peeled and very finely chopped

  • 2 fresh red chillies, deseeded and very finely chopped

  • 100g fresh ginger, peeled and very finely grated

  • 12 spring onions, cleaned, trimmed and chopped

  • juice of 2 lemons

  • salt and pepper

  • half a bunch of washed picked coriander, just disciplined by the merest chopping

  • half a bunch flat-leaf parsley, ditto


  1. Cook and prepare the crabs, erring on the side of under-cooking

  2. Scoop all the meat out of the shell into a bowl and remove all the legs from the body.

  3. Cut the body into quarters and partially crack the claws.

  4. In a pan heat the olive oil and fry the garlic, chilli and ginger for 3 minutes.

  5. Add the quartered crab bodies, the claws, the spring onion, and then the scooped crab meat and all the legs, and the lemon juice.

  6. Season and stir continuously and enthusiastically until heated through.

  7. Just before serving, throw in the coriander and parsley, give one last stir.


Tip into a dish, and eat armed with useful tools to pick out the crab flesh, and many napkins, and for that matter, much white wine.
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