Coconut Ginger Chilli infused Blue Crab served with Basmati rice & Garlic butter greens

Recipe provided by Andy Joy, Ceduna fisher

INGREDENTS:

for a large pot. 4-6 people.
10-15 Blue Crabs
2 cans coconut cream
Ginger, sliced
Fresh red chilli (to taste)
1/4 cup Sweet chilli sauce
6 Bay leaves
Garlic Butter Greens.
Bok Choy with green beens or snow peas.
10 Black pepper corns
Pinch of Sea salt

Method:
Shell and clean crabs, cut into halves and set aside
Add to the pot the coconut cream.  Add water to half fill the pot (sufficient to cover the crabs when added).
Add to the pot the ginger, chopped chilli to taste, bay leaves, pepper corns, salt and chilli sauce, remembering to keep the flavours mild as you are just infusing subtle flavouring throughout the crab meat.
Add the crabs to the pot and simmer for 30 minutes.
Prepare required amount of Basmati rice or preferred rice type.
Simmer in wok with butter and fresh garlic. Add a small amount of Wiltshire Sauce for a little zest.

Nutritional benefits – Blue Swimmer crab, raw
Serving size 100 g

Source:  Nutrition Value Org.