Chilli Crab



5 X Medium Blue Swimmer Crabs Cleaned

1 X Birds Eye Chilli

Spring Onions (To Garnish)

4 X Kaffir Lime Leaves

1 X Lime

2 X Garlic Cloves

2 X Tblsp Sesame Oil

Red Kelly’s Sweet Chilli & Lime Dressing

Red Kelly’s Thai Seasoning (Optional)



In a hot wok, add oil, whole kaffir lime leaves, chopped chillis and garlic.

Toss in crabs either whole or halved and cook until orange/red in colour, be careful not to overcook. Add 3/4 the bottle of Red Kelly’s Sweet Chilli & Lime Dressing once crabs are cooked and toss through in wok for another minute. Sprinkle with Red Kelly’s Thai Spice Seasoning (optional) and squeeze in the juice of half a lime. Arrange on a serving dish and garnish with thinly sliced spring onions.

Tip: Place thinly sliced spring onions into icy water to curl for garnish.

If cooking more than four crabs, do it in batches so they cook evenly.



You can find us in the salad dressing aisle of your favourite supermarket