COUNTRY:                                        MOZAMBIQUE

DISH:                                                   GRILLED CRAB

CONTRIBUTED BY:            High Commission, Mission in Pretoria


Ingredients (Serves 4)

4kg of crab (fresh)

4 cloves of garlic + 1 bay leaf

2 lemons, cut in half

juice of 2 lemons

3 malagueta pepper (crushed)

tabasco sauce + salt

parsley/coriander, thyme, oregano

olive/vegetable oil

vegetable margarine

1 coal stove (or electric grill)



  1. Wash the crabs thoroughly and blanche them for 5 minutes on high heat.
  2. Separate the legs from the shells.
  3. Separate the edible body from the rest of the shell. Clean all impurities.
  4. Cut the crabs in quarters or in half.
  5. Place in a container the garlic, salt, malagueta pepper, bay leaf and lemon juice.
  6. Stab the paws so that the inside of them can better absorb the seasoning.
  7. Let the crabs marinate in this preparation for half an hour while preparing the grill.


  1. Mix the lemon juice and freshly chopped coriander/parsley, 1 malagueta pepper, thyme, oregano, 4 drops of tabasco, 1 tablespoon of vegetable margarine, olive oil/vegetable oil.
  2. Place in a clay container and set aside. Put it next to the grill to catch some heat, stirring occasionally to brush the crabs while cooking.


  1. When the coal is on fire, place a grill over the heat and grill the crabs, brushing from time to time with sauce.
  2. Grill for 5 to 10 minutes maximum on each side, over medium heat.
  3. When ready, drizzle the crabs with the respective sauce and serve immediately!

Serve with garlic bread and a drink of choice.