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Marinated Blue Crab Claws with Pineapple, Peanuts & Mint

James Collier
Prep Time:
20 mins

Chef notes

This dish delivers a wallop of Southeast Asian flavor. It takes very little time to make and is a great party dish. The main ingredients are so versatile, you can even use vegetables in place of crab to make a refreshing salad.

Technique tip: The rice powder should be toasted to a nice and brown color and have a nutty aroma.

Swap option: You can swap the crab for poached shrimp or roasted cauliflower.


  • 1 pound blue crab claws, pre-steamed
  • 1 tablespoon toasted rice powder
  • 1 tablespoon fish sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 serrano chile, sliced
  • 1 cup small pineapple wedges
  • 3 tablespoons chopped, roasted peanuts
  • 2 tablespoons toasted coconut
  • 2 tablespoons picked mint



Clean crab claws of broken shells and put them into a large bowl.


In a small bowl, combine rice powder, fish sauce, lime juice, olive oil, sugar, salt and serrano chiles.


Combine the crab, sauce mixture, pineapple, peanuts, coconut and mint.


Let the crab mixture marinate in the refrigerator for 1 hour before serving.