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Chili Plum Crabs


6 uncooked blue swimmer crabs
150ml bottle plum sauce
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 clove garlic, crushed
1 teaspoon fresh grated ginger
1 teaspoon chilli sauce
1 tablespoon sweet sherry
2 tablespoons oil
1 tablespoon water
1/2 tablespoon sesame oil

Remove triangular flap from underside of each crab, remove top shell and grey fibrous tissue; wash crabs. Crack nippers slightly, cut crabs in halves.

Combine crabs with remaining ingredients in bowl, stir until crabs are evenly coated with marinade, refrigerate for several hours or overnight. Barbecue crabs until cooked through, turning occasionally.

Serves 6.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.