Chilli Crab
- 4 cloves garlic
- 4 large green chillies, seeds in
- 1 teaspoon hot smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 large onion, diced, sea salt, freshly ground black pepper
- 2 tablespoons olive oil
- 4 crabs, preferably fresh paddle crabs, cut into quarters and claws cracked
Garlic Bread
- 1⁄2 cup softened salted butter
- 3 cloves garlic, very finely chopped, sea salt
- freshly ground black pepper
- 1⁄4 cup finely chopped flat-leafed parsley
- few drops Tabasco sauce
- 12 slices baguette, toasted
San Francisco is known for its crab. While we can't get those amazing fresh Dungeness crabs here, we still get lovely fresh paddle crabs that work nicely in this recipe.
Method
In a food processor, process the garlic, chillies, paprika, Worcestershire sauce, onion, salt and pepper until coarsely chopped. Heat a large frying pan or wok, add the olive oil then add the chilli paste and stir for 2 minutes until fragrant.
Add the crabs and stir-fry over a high heat until the crabs have turned orange and are cooked through. This will only take 5-7 minutes with our little New Zealand crabs.
Serve immediately with garlic bread (recipe follows) and plenty of napkins. Serves 4.
Garlic Bread
Combine all the ingredients and smear on to slices of toasted baguette. Place in a hot oven and bake until bubbling and browned around the edges. Serve immediately.
You can also find hundreds of recipes from Cuisine, the World's Best Food Magazine, on www.cuisine.co.nz
