Pesco-Vegan | Low-FODMAP | Gluten-Free 



  1. In a hot wok, add 1 Tbsp garlic-infused olive oil, ginger and chillies, stir-frying for 2 minutes.
  2. Whisk the tomato, sweet chilli, hoisin and fish sauces together, then add in 75ml/3floz water and the caster sugar.
  3. Add to the wok and bring to the boil.
  4. Add the crab claws then reduce the heat and simmer covered for 3-4 minutes until the sauce has thickened slightly and the crab is hot through. The crab needs to be stirred regularly so the temperature is even throughout the crab’s body. 

Serves 2 or 4 (1-2 crabs each)

To make eating crab easier, get a seafood-eating kit that has the long pronged forks to get inside the crab claws and legs, and the shell-crackers (or a nut cracker works the same).