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Chilli Crab



  • 1.

    If your crab is alive, bring it gently to the boil in plenty of salted water. Allow 15 minutes for the first pound and 10 minutes for each subsequent pound.

  • 2.

    Pick all the meat out of the shell and claws: the only non-edible bits are the mouth-piece and the feathery grey gills, the ‘dead man’s fingers’. Heat the oil in a shallow pan until faint blue haze rises. Add the garlic and chillies and fry for a moment. Stir in the crabmeat and the brandy. Allow all to bubble up fiercely to evaporate the alcohol. Serve immediately.

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» Top Wine Matches For This Recipe

Andrew Graham

Merlot, Pinot Noir and Chardonnay are the best wines to pair with Chilli Crab.


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