Grilled crabs with citrus dipping sauce
Sweet seafood with tangy touch
Enjoy the taste of a seafood barbecue with minimal fuss and washing up.
Seafood has a natural sweetness and saltiness, so I do not use additional salt when grilling.
I usually use equal parts lime juice and Thai fish sauce so that it is not overly salty. Adjust the quantity to suit your preference.
For more heat, I use chilli padi. But if you prefer a less spicy version, omit this.
To get that grilled effect, I use the grill function of my oven, placing the crabs near the top heating element and leaving the oven door open.
The important thing to note is to use a wire rack. This allows the juice to drain off so that the crabs do not end up being steamed.
1. Clean the crabs. Remove and discard the gills. Halve each crab.
2. Place a wire rack on a baking tray.
3. Place the crabs, chopped garlic, bruised lemon grass stalks and kaffir lime leaves on the wire rack.
Photo (A). TNP PHOTO: HEDY KHOO
4. Drizzle the olive oil and sprinkle the black pepper over the crabs. (A)
5. Place in oven and grill under medium heat for around 20 minutes, depending on the size of the crabs.
Photo (B). TNP PHOTO: HEDY KHOO
1. Place the minced garlic, shallots, diced chilli and sugar in a bowl. (B)
Photo (C). TNP PHOTO: HEDY KHOO
2. Mix in the lime juice and Thai fish sauce. (C)
3. Add the coriander just before serving.
- 5 to 6 flower crabs
- 3 garlic cloves, chopped
- 2 lemon grass stalks
- 3 kaffir lime leaves
- 1 tbsp olive oil
- Black pepper
FOR DIPPING SAUCE
- 100ml lime juice
- 100ml Thai fish sauce
- 1 flat tsp sugar
- 2 garlic cloves, minced
- 5 shallots, sliced finely
- 2 red chillies, finely diced
- 2 chilli padi, fine sliced
- 1 stalk of coriander, chopped