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.