Chilli Garlic Crab Claws
15 Minute
Rich in Omega-3
Chunky crab claws are given a lick of smoke then tossed with an intense sauce, which will have you licking your fingers and asking for extra napkins.
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  • 6 crab claws
  • 4 tbsp of Lee Kum Kee Chilli Garlic Sauce
  • 1 tbsp of Lee Kum Kee Chiu Chow Chilli Oil, with sediment
  • 2 tbsp of Shaoxing wine
  • 1 tsp rice vinegar
  • 3 spring onions, green part only, finely julienned


  • Set up a barbecue for direct cooking

  • Cook the crab claws for around 4–5 minutes each side, depending on size

  • Set aside to cool a little, then crack lightly

  • Combine the rest of the ingredients (apart from the spring onion) in a small bowl, then transfer to a saucepan and heat gently until it starts to bubble

  • Toss with the crab claws and serve garnished with the spring onion

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