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The Seafood Shack
This recipe was a tester that Kirsty came up with, and it just worked from the first time she made it. It’s been on our menu ever since and is a great way to use both the white and brown meat.

Serves 4

Posted by Kitchen Press Published See Kitchen Press's 12 projects » © 2022 / Kitchen Press · Reproduced with permission.
  • Step 1

    Preheat your oven to 220°C or put your grill on at high. Remove the brown meat from inside the crabs and place in a bowl with the white crab meat from the claws. Remember to discard the dead man’s fingers. Give your crab body shells a good wash.

  • Step 2

    Pop your butter in a small frying pan on a high heat, and once it’s sizzling add the spring onions, garlic, red chilli, sweet chilli sauce, ginger purée and paprika. Sweat down for a few minutes and then put in your parsley and the crab meat and stir until hot. Season to taste. Pop it all back in the crab shells, top with your breadcrumbs and then place in the oven or under the grill and cook until the breadcrumbs go crispy and brown. We serve with some good quality toasted bread, a wedge of lime and a big and fresh rocket salad.

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