Serves 2–3 · Prep 15 min · Cook 15 min
This is a hands-on meal, best eaten at the table with plenty of napkins. The crab is tossed in a pan of foaming garlic butter with pepper and lime until every crack and shell is coated. Mop up what's left in the pan with bread.
Ingredients
- 1 pack Crab, 1 lb / 450 g, thawed
- 6 tbsp salted butter
- 8 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 wiri wiri pepper, finely chopped (or ½ tsp chilli flakes)
- 1 tsp fresh thyme leaves
- ½ tsp black pepper
- ½ tsp paprika
- 2 tbsp water
- 1 lime, juiced, plus wedges to serve
- 2 tbsp chopped eschallot (scallion)
- Salt, to taste
- Crusty bread or bake, to serve
Method
- Thaw and prep. Thaw the crab in the fridge (0–4 °C) overnight. Rinse and pat dry. If the crab is whole, pull off the top shell, remove the gills and halve the body. Lightly crack the claws with the back of a knife so the butter can get in.
- Build the butter. Melt the butter in a wide pan over medium heat. Add the onion and cook for 2 minutes, then add the garlic, pepper and thyme. Stir for 1 minute until fragrant, but don't let the garlic brown.
- Cook the crab. Add the crab, black pepper, paprika and water. Cover and cook for 8–10 minutes, tossing halfway, until the shells turn bright orange-red and the meat is opaque all the way through.
- Coat. Uncover, turn the heat up and toss for 1–2 minutes until the butter reduces and clings to the shells.
- Finish. Take the pan off the heat. Add the lime juice and eschallot, taste for salt, and toss once more. Serve straight from the pan with bread for the butter.
Cook's note: For a Guyanese-style crab curry, skip the butter. Bloom 2 tbsp curry powder in oil, add the crab and 1 cup of coconut milk, then simmer for 12 minutes.
