Rick’s Cockles and Crab Recipe

This recipe comes from Rick’s new series, Rick Stein’s Australia. Find out more here.

Ingredients for Rick’s cockles and crab recipe

SERVES 4

For the crabs and noodles

• 4 blue swimmer crabs
• 2 small packets glass noodles
• 1 large brown onion, cut into wedges
• 1 small piece fresh ginger, diced
• 2–3 cloves garlic, diced
• 2–3 red chillies, sliced (for garnish)
• 2–3 tbsp fish sauce (to taste)
• White sugar (to taste)
• Vegetable or canola oil (for frying)
• 2–3 sprigs coriander, roughly chopped (for garnish)

For the crack sauce (dipping sauce)

• 3–4 sprigs fresh coriander, roughly chopped
• 2–3 red chillies, cut into thirds
• 2–3 cloves garlic, cut into thirds
• Similar-sized chunk of fresh ginger, cut into chunks
• 2 tbsp fish sauce
• 2 tbsp white sugar
• Juice of 1 lemon (seeds removed)

For the spring onion oil

• ½ bunch spring onions (scallions), cut into 5 mm pieces
• ½ tsp salt
• Hot vegetable or canola oil (enough to wilt onions)

How to make Rick’s cockles and crab recipe

1. Prep the Crack Sauce:
   Add coriander, chillies, garlic, and ginger to a small blender. Add fish sauce, sugar, and lemon juice. Blend briefly until chunky. Alternatively, pound together in a mortar and pestle. Set aside for serving with seafood.
2. Prep the Scallion Oil:
   Place the chopped spring onions in a small bowl. Add salt and massage gently with your hands. Heat oil until hot (but not smoking) and carefully pour over the onions to wilt them. Set aside as a topping.
3. Prep the Noodles and Crabs:
   Soak glass noodles in cold water for 10–15 minutes. Drain just before using.
   Clean the crabs by removing the carapace and scooping out the roe into a bowl (for sauce). Reserve 1–2 carapaces for presentation if desired. Cut each crab into quarters for cooking.
4. Stir-Fry the Crabs:
   Heat a generous amount of oil in a wok over high heat. Add garlic, onion, chilli, and ginger and fry until fragrant.
   Add the crab pieces and reserved carapaces. Cover and cook for a few minutes, adding a splash of water to help steam the crab if needed.
5. Add Noodles and Sauce:
   Add the drained glass noodles and crab roe to the wok. Add a little water to keep it moist and stir or shake the wok to mix. Cook until noodles are soft and coated.
   Season with fish sauce and sugar to taste.
6. To Serve:
   Transfer the crab and noodle mixture to a large serving dish. Garnish with coriander and fresh chilli. Serve alongside the crack sauce for dipping and a spoonful of scallion oil on top of each crab or cockle if serving. Optional: Add crushed roasted peanuts for extra texture.

Happy cooking