02 January 2013,22:57 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the stir-fry sauce, mix the soy sauce, oyster sauce and sugar in a small bowl and set aside.
  • Wash the crabs well with a stiff brush. Pull back the apron and remove the top shell from each crab (it should come off easily).
  • Remove the intestine and the grey feathery gills. Using a large sharp knife, cut the crab lengthways through the centre of the body to form two halves with the legs attached.
  • Cut each half in half again, crossways. Crack the thicker part of the legs with the back of a heavy knife or crab crackers.
  • Heat a wok over high heat, add a little oil and swirl to coat. Add the crab in a few batches, stir-frying over very high heat for 4 minutes each batch, or until the shells turn bright orange, adding more oil if needed.
  • Remove from the wok. Reduce the heat to medium-high, add the butter, garlic, ginger, chilli and pepper and stir-fry for 30 seconds, then add the stir-fry sauce and simmer for 1 minute, or until glossy.
  • Return the crab to the wok, cover and stir every minute for 4 minutes, or until cooked. Sprinkle with the spring onion and serve with rice. Provide bowls of warm water with lemon slices for rinsing sticky fingers.


  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon grated palm sugar (jaggery) or soft brown sugar
  • 2 kg blue swimmer crabs
  • 1-2 tablespoons Cooking oil
  • 150 grams butter
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped fresh ginger
  •  1 small red chilli, seeded and finely chopped
  • 1 ½ tablespoons ground black pepper
  • 1 spring onion (scallion), green part only, thinly sliced on the diagonal

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