Fremantle’s Kailis’ Fishmarket Café shows off the best of Shark Bay crabs with this recipe from chef Pete Manifis.
Serves 4
Cooking tip: Fresh produce brings out the best flavours in the sauce
Ingredients
6 Cooked Shark Bay Crabs
2 Red Peppers Sliced
2 Green Peppers Sliced
2 Red Onions Diced
1 Clove Garlic Sliced
2 Red Chillies Sliced
2 x375ml Diced Tinned Tomatoes
100ml Red Wine
50g Basil
100g Sugar
50ml Olive Oil
Crispy Shallots
Fresh Coriander |
Methods
- In a large pot, sauté the onion, garlic, peppers and chilli in olive oil
- Season with salt and pepper, add sugar and reduce down until sugar starts to glaze
- Add tomatoes and red wine and then reduce down until sauce is thick (usually takes about 1 hour)
- Tear Basil into the sauce and check the salt and pepper levels
- Crack crab claws and drop into the sauce
- Serve with crispy shallots and fresh coriander
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About the Chef
| Chef Peter Manifis is a renowned seafood chef now based at Kailis Fishmarket Café in Fremantle. He was born into a Greek fishing family in Perth and has many years of seafood preparation under his belt. |
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