Archive of BBC Food Recipes

Cornish chilli crab

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Fresh crab dressed with a sticky, slightly spicy sauce. Serve with a crisp salad.


  1. Heat a saucepan of water on the hob and place a steamer on top.

  2. Place the garlic, chilli, ginger and sunflower oil in a small bowl and mix.

  3. Chop up the crab, remove the brown meat and discard the dead man’s fingers (gills). Place the meat in the steamer for 4-5 minutes.

  4. Meanwhile, add two tablespoons of the flavoured oil to a wok set over a high heat. Fry without colouring, then add the tomato ketchup, yeast extract and soy sauce. When it starts to caramelise, add the crab and toss until coated.

  5. Add 150ml/5fl oz water, cover with a lid and cook for a further three minutes.

  6. Remove from the heat, add the spring onion and coriander and serve immediately.


  • 4 garlic cloves, diced
  • 2 long red chillies, diced
  • 2½cm/1in piece fresh root ginger, peeled and diced
  • 4 tbsp sunflower oil
  • 4 crabs (about 1.5kg/3lb 5oz each)
  • 4 tbsp tomato ketchup
  • 1 tsp Marmite, or similar yeast extract
  • 4 tbsp dark soy sauce
  • 4 spring onions, julienned
  • 2 tbsp chopped coriander

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