Sweet & Sour Crab
Sweet and sour dishes hold a special place in my heart when it comes to Chinese cuisine. There's just something magical about that perfect balance of tangy and sweet that pairs beautifully with seafood. Now, I’ll admit—I’m far more a fan of sour flavours than sugary ones, so for me, sweet and sour dishes are the perfect culinary middle ground. When I’m in the mood for something quick, easy, and bursting with flavour, this combo always comes out on top.
You may remember my recipe for prawns in chilli sauce and ketchup (a personal favourite). Well, today, I’m turning the dial up a notch and sharing a classic Sweet & Sour Crab recipe inspired by my mum's cooking. It’s nostalgic, simple, and utterly delicious.
For this dish, I used blue swimmer crabs—also known as flower crabs. These crabs are not only beautiful but bring a sweet, delicate flavour to the dish that’s hard to beat. They’re widely found in places like Southeast Asia, eastern Africa, Australia, and New Zealand. But don’t worry if they’re not available where you are! Brown crabs or even mud crabs will work beautifully—just adjust your cooking times based on the size.
A few weeks ago, I decided to brave an early start (hello, 5am alarm!) to visit London’s iconic Billingsgate Market. For those unfamiliar, it’s a wholesale fish market and a haven for seafood lovers. Despite the ungodly hour, the market was buzzing with life—chefs and restaurant owners piling up their trolleys with the freshest catch of the day.
Amidst the hustle and bustle, I spotted them: a stunning pile of blue swimmer crabs glistening on ice. I could barely contain my excitement. Without a second thought, I grabbed a few hefty ones and headed to the till, already envisioning the sweet and sour feast I’d be cooking up later.
This recipe is one that transports me straight back to my childhood. My mum would whip up her sweet and sour crab on special occasions, and I’d happily polish off a bowl (or two) of steamed rice with just the sauce. It’s one of those dishes that doesn’t need any frills—the rich, tangy flavours speak for themselves. Even now, just looking at the photos makes me want to dive straight in for seconds.
If blue swimmer crabs are a challenge to source in your area, don’t fret. Brown crabs are a great alternative, offering a meatier bite and robust flavour. Mud crabs also work wonders, though they can be tricky to track down depending on your location. Whatever you choose, the sweet and sour magic will remain the same!
Why This Recipe Deserves a Spot on Your Table
Quick and easy: Perfect for midweek dinners or when you’re craving a taste of the sea.
Nostalgic flavours: Inspired by my mum’s home cooking, it’s comfort food at its finest.
Versatile: Swap crabs with prawns or other seafood if you fancy experimenting.
So, there you have it—a dish that’s tangy, messy, and utterly irresistible. If you’re anything like me, you’ll be scraping the bowl for every last drop of sauce. Don’t forget to pair it with some warm, fluffy rice—it’s the perfect match!
If you try this Sweet & Sour Crab recipe, let me know how it turns out. Share your creations on social media and tag me—I’d love to see your take on this childhood favourite. Happy cooking, and as always, stay inspired in the kitchen! 😊
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 3-4 persons
Ingredients:
1kg blue swimmer crabs
1 tbsp sunflower oil
1cm ginger, peeled and sliced
1 onion, peeled and cut into wedges
2 garlic cloves, peeled and minced
3 spring onions, cut into 5cm lengthwise
2 tbsp ketchup
2 tbsp chilli sauce
1 tbsp dark soya sauce
50ml water
Method:
1. Rise the crab and place it on a clean work surface with the abdominal facing up. Using the tip of a sharp knife, stab into the centre of the crab slightly above the flap and below its eye. Repeat this for all the crabs and wait for 10 minutes. Pull off the triangular bony flap and discard. With the shell on its back and the eyes of the crab on the opposite, using two thumbs, pressing and pushing firmly under the rear end to lift the body off the shell. Discard the shell.
2. Remove the stomach bag and the spongy gills along each side of the body. Rinse well and pat dry. Pull off the two front claws from the body. Using a pestle or cleaver, slightly crack the shell of each claw. This is to ease the process of eating. Using a cleaver or a huge-bladed knife, cut the crab into quarters.
3. Heat the sunflower oil in a wok over medium high heat. Add the ginger, onion and garlic. Cook for 2 minutes or until fragrant. Add the crabs, stir to mix with other ingredients. Put the lid on and let steam for about 10 minutes or until the crabs turn into bright orange.
4. Meanwhile, mix all the ingredients for the sauce in a small bowl. Add to the wok, stir and toss to make sure everything gets well coated with the sauce. Bring to the boil for a few seconds. Then, lower the heat and put the lid back on for further 2-3 minutes. Transfer to a platter and serve immediately.
