Fried Crab with Chilli Paste

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

The egg mixture in this dish makes a pleasing change. Be sure to make a fairly thin omelette mix, so that it coats the crabs like a batter.


  • 2 tablespoons vegetable oil
  • 4 live soft-shelled blue crabs or 450 g (1lb) cooked crabmeat
  • 2 cloves garlic, crushed
  • 2 shallots, chopped
  • 3 eggs, beaten
  • 2 tablespoons chilli paste
  • 2 tablespoons chilli oil
  • 1 teaspoon sugar
  • 2 teaspoons light soy sauce
  • 2 stalks of celery, sliced
  • 2 spring onions, sliced
  • 1–2 red chilli peppers, seeded and sliced


Heat the oil in a large, lidded sauté or frying pan. Add the crabs, garlic and shallots and cook until the top of the crab shells and the claws have turned red. If using crabmeat heat it through for 1-2 minutes. Cover with the lid and finish cooking. Beat together the eggs, chilli paste, chilli oil, sugar and soy sauce. Pour the egg mixture over the crabs and cook until the eggs have set softly around the crab pieces. Cover again for a minute so the top sets. Finally, just before serving, stir in the celery, spring onions and chillies.