King Crab With Thai Sauce

King Crab with Thai Sauce

Serves 2 as a starter

This is a simplified version of a recipe in Skye Gyngell’s brilliant book “A Year in my Kitchen”. This hot Thai dressing can also be served as a dipping sauce with large grilled prawns or with strips of sole or dogfish which have been dipped in egg then in dried breadcrumbs or fine polenta and fried until crisp.


  • 150g/5oz king crab meat
  • 1 small handful coriander leaves
  • 1 garlic clove
  • 1 green chilli seeded
  • 1 shallot peeled
  • 2tbsp golden caster sugar
  • 2tbsp fish sauce
  • 3tbsp lime juice
  • a few Kos or Little Gem lettuce leaves


  1. Whizz the coriander, garlic, chilli, and shallot in a blender or chop finely by hand.
  2. Mix the sugar, fish sauce and lime juice and stir until sugar is dissolved then add to the coriander mixture.
  3. Place the lettuce leaves on a serving dish and put some crab inside each leaf.
  4. Dress the crab with a few tablespoons of the sauce.
  5. The remainder of the sauce can be handed round separately for those who like a bit of a kick but it is important not to drown the taste of the crab.
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