Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This recipe combines sweet-tasting crab meat with aromatic spices and the heat from chillies. Provide your guests with a crab cracker, picks, finger bowls and pieces of roti to mop up the wonderful juices. You can use any kind of crab for this recipe.


  • 4 × 250 g (9 oz) small live crabs or 2 × 500 g (1


Put the crabs in the freezer for 2 hours to immobilize them. Using a large, heavy-bladed knife or cleaver, cut off the large front claws from each crab, then twist off the remaining claws. Turn each body over and pull off each apron piece, then pull out the spongy grey gills and discard them. Cut each crab body in half (quarters if you are using the large crabs). Crack the large front claws wit