How to enjoy every inch of this year's crabs.


  • 24 cooked crab toes
  • 200 g white crab meat
  • juice of 1 lime
  • 2 tblsp spoons mayonnaise
  • 1 tblsp spoon chopped coriander
  • 1 red chilli (de-seeded and diced)
  • 100 g corn flour, sieved
  • 80 ml iced water
  • chili jam:
  • 150 ml red wine vinegar
  • 180 ml red wine
  • 100 g white sugar
  • 1 cm piece root ginger (peeled & grated)
  • 8 red chillies (deseeded & finely diced)
  • wasabi mayonnaise:
  • 1 cup mayonnaise
  • 1 tbl spoon wasabi paste
  • 1 squeeze lemon juice


  • Mix the crab meat, lime, mayonnaise, coriander and chilli. Season to taste.
  • Add the water to the flour in a bowl and whisk to a batter consistency. Toss the crab toes into some seasoned flour and dip into batter.
  • Deep fry for 2/3 mins at 170°C in clean oil until golden and crispy.
  • Chili Jam:
  • Place all ingredients in a saucepan (except chillies) and cook over a gentle heat for 20 minutes.
  • Remove from the heat, add the chopped chillies and allow to cool.
  • Transfer to a small container and set aside.
  • Wasabi:
  • Mix all the ingredients together - hey presto!

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