Asian crab rice bowl

Latest comments and suggestions

Results 1-20

• macrobbo

  14 May 2008

  macrobbo rated and commented on this recipe

  

  Made this exactly according to the recipe, and it was easy. OH says " You can make that again" Qick and simple.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Girl Flower

  30 May 2008

  Girl Flower rated and commented on this recipe

  

  I also made this sticking to the recipe entirely. Was really simple and quick. Lovely flavours. will be making this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• knickers

  25 July 2008

  knickers commented on this recipe

  very tasty and quick , needs lots of seasoning to give it some quick.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Suzie

  27 August 2008

  Suzie rated and commented on this recipe

  

  Absolutely delicious! Very quick, easy, and with bags of flavour. I used tinned crab, which I've never had before, and it wasn't at all fishy, just gave the meal a gorgeous meaty texture. Highly recommended. Oh, and don't forget the lime, it makes a huge difference. I did forget the basil though *doh*

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HILARY JANE SHOOTER

  06 November 2008

  HILARY JANE SHOOTER rated and commented on this recipe

  

  I have made it twice now with tinned and fresh crab I've also added some prawns my husband was very pleased with it. This would be a perfect recipe for a dinner party as it is so quick to make and the flavours are beautiful and I agree dont forget the lime I didnt add much seasoning as I like to cut down on salt and you have the flavours of the garlic ginger and chillies

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• genadarb

  28 December 2008

  genadarb rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Philippa

  13 February 2009

  Philippa rated and commented on this recipe

  

  Really nice and quick. I didn't have any lime but used lemon and it was fine. I did feel the need to add soy sauce at the end as it was a little bland.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PoshPaws

  16 February 2009

  PoshPaws commented on this recipe

  I just don't understand what happened here. I used slightly more crab (tinned) than was suggested and just one chilli (had to feed my 10yr old son). All we could taste was chilli and ginger! It wiped out the crab completely, together with the spring onion and we even couldn't taste the egg! I was thanking my lucky stars I hadn't put two chillis in! I'm wary of trying it again - although I did taste the leftovers once they'd gone cold (oh alright, I ate them, lol) and it tasted a whole lot better. Bizarre!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sarahquinn26

  10 June 2009

  sarahquinn26 rated and commented on this recipe

  

  this was a delicious and light dinner on a warm summers evening. loved the citrus flavour and the crab (i used tinned) gave it a meaty texture.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tiny

  30 June 2009

  Tiny rated and commented on this recipe

  

  Bit sceptical about this as I thought it might be bland. Wrong! It was delicate but delicious. All the flavours blended superbly and it was just as delicious cold. Fine with tinned crab (well drained). Have made it twice, the second time I added some dessicated coconut which gave it a slightly Thai slant and I feel enhanced it. As before, lime is essential. Best of all OH doesn't like crab so I have it all to myself and enough for lunch next day cold! Mmmm!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lauren Ricci

  01 September 2009

  Lauren Ricci rated and commented on this recipe

  

  I used fresh crab and doubled up to make for four. Used brown rice and it was very tasty. I added prawns, watercress and corriander. Will add more chilli next time. Finished off with a drizzle of soy sauce and green salad. The whole family loved it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SUGARPUFF

  19 October 2009

  SUGARPUFF rated and commented on this recipe

  

  quite bland despite all the fresh ingredients

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EmSmith

  05 October 2010

  EmSmith rated and commented on this recipe

  

  This is a regular on our household menu now. It's fab! Lovely and fresh and zingy but intensely satisfying at the same time. You can dress it up or down and vary it by adding different seafood (I've even used mussels, which worked a treat), sauces (Thai fish sauce, soy sauce, etc) and veggies. We also tend to use a LOT more chilli because we seem to have a high heat threshhold in our house. Yummy stuff!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicky1970

  16 February 2011

  Nicky1970 rated and commented on this recipe

  

  This dish ticks all the boxes. It is not only delicious and simple to cook but also low in fat. This is now a regular dish in our household. Suggest using fresh Coriander in place of Basil and an extra egg and sesame oil. Also as much white crab meat as you can afford!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• messyjessie86

  12 March 2011

  messyjessie86 rated and commented on this recipe

  

  A lovely and fresh recipe, and my other half loved it as well. I didn't have basil so substitued for coriander. I did find that it took quite a lot of lime juice, and I jazzed mine up a bit by drizzling some sweet chilli sauce over the top before serving. No big strong flavours here, but a nice refreshing supper nonetheless:) Next time I will try using fresh crab instead of from a can.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Doof

  17 March 2011

  Doof rated and commented on this recipe

  

  I had this on a christmas night out and just couldnt get enough! The dish was so succulent and left me gagging for more. Everytime since when an asian crab is mentioned I immediately think back to that night and my tongue wriggles with excitement! Asian crabs r bang tidy. Doof

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lisa

  06 May 2011

  lisa rated and commented on this recipe

  

  delicious !!!!!!!!!!! i used fresh crab and a little soy sauce like someone else said could have it all to myself as my husband doesnt like crab either :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• minacolada

  09 June 2011

  minacolada rated and commented on this recipe

  

  This was SUPER quick. I cooked the rice in the microwave (for the first time...ever!) in seven and a half minutes, while I stir fried and prepared the other ingredients. I also added some pak choi, just because it needed using up and I felt the dish could do with some more veggies. It was on the table in under ten minutes so that was great, however I found the chilli completely overpowered the other flavours, which is a shame...and we really love chilli! I might make it again, with less chilli, and maybe add something else for greater depth of flavour. It was fine for a midweek meal with plenty of soy, but not mindblowing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kat

  26 June 2011

  Kat rated and commented on this recipe

  

  really nice recipe - added a bit of light soy, lime juice and sweet chilli sauce, definitely one to make again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sealighter

  10 August 2011

  sealighter rated and commented on this recipe

  

  absolutely delicious although we forgot to put the lime juice in

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5799/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 garlic cloves , sliced
• 1 tbsp grated root ginger
• 4 spring onions , shredded , plus extra to serve
• 2 red chillies , shredded , plus extra to serve
• 2 tbsp oil
• 150g basmati rice , cooked and cooled, or 250g pack of ready steamed basmati
• 1 egg , beaten with 1 tsp sesame oil
• 100g white crabmeat
• 2 handfuls frozen peas , defrosted
• a small handful basil , shredded
• lime cheeks, to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 2 garlic cloves , sliced
• 1 tbsp grated root ginger
• 4 spring onions , shredded , plus extra to serve
• 2 red chillies , shredded , plus extra to serve
• 2 tbsp oil
• 150g basmati rice , cooked and cooled, or 250g pack of ready steamed basmati
• 1 egg , beaten with 1 tsp sesame oil
• 100g white crabmeat
• 2 handfuls frozen peas , defrosted
• a small handful basil , shredded
• lime cheeks, to serve

Per serving

337 kcalories, protein 18.5g, carbohydrate 28.3g, fat 17.4 g, saturated fat 2.7g, fibre 2.5g, salt 0.73 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.