What to do when you have crabs

Dr Rae is here to help ūüôā

Occasionally I get a crab hookup.  The big ones.  They are live, mean and pretty angry by the time I get them.  Exciting times, shrieking children, and the wine guy and I looking forward to some delicious crabby treats.

After¬†laboriously bashing their shells and retrieving that sweet meat, it’s game on.

Firstly, a trip to Thailand.¬† In the early days, the wine guy and I went on a romantic vacation to Phuket.¬† It consisted of some serious spicy food eating and tiger beer consumption.¬† The romance was well and truly curbed¬†by¬†our¬†barely there slatted¬†hotel bathroom door…


150g crab meat
2 spring onions finely chopped
2 kaffir lime leaves, chopped into slivers with scissors
zest and juice of one lime
1 fresh long red chilli (optional)
1 tsp fish sauce
2 eggs
1 tsp mayo (Japanese kewpie is my fav)
1 1/2 cups (or thereabouts) of Japanese panko breadcrumbs
oil for frying

Crab-cake-recipeIn your food processor put the crab meat, onions, lime leaf, zest, fish sauce, 1 egg, mayo and 1/2 cup of panko crumbs.  Whizz to combine.

Add another 1/4 cup of panko and briefly whizz until the mixture is wet but firm enough to form cakes.

Wet your hands and make ping pong size balls with mixture.

Beat the other egg in a bowl.  Dip the balls into the egg briefly and coat in the remaining panko.  Flatten into little cakes as you crumb them.

Fry crab cakes in oil until golden brown.  Serve with sweet chilli sauce.



Olive oil
200g cherry tomatoes
2 cloves of garlic, chopped
one chilli, finely sliced
zest and juice of a lemon
150g crab meat (or more if you like)
a handful of basil leaves roughly chopped
1 tsp capers

spagcrabHeat a gloop of olive oil in a frying pan, add garlic and chilli and cook until fragrant.  Add the tomatoes and lemon juice.  Cook for 3 mins until the tomatoes break apart a little.

Cook the spaghetti.  Drain.

Heat the tomato mixture, add the crab, basil, capers and zest and toss through the spaghetti.