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Singapore Crab Claws

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Proper finger food! Succulent Cornish Cocktail crab claws, painstakingly teased from their shell but still kept whole, wrapped in a gloriously sticky, classic far Eastern sauce from Chef Stuart's kitchen.

Each unit comprises a 250g pack of Cornish cocktail crab claws (supplied Fresh) and a 120g pouch of Singapore Sauce (also supplied Fresh)

To prepare: Warm 5ml olive oil in a shallow pan. Add the crab claws and gently warm them through, turning so that they are warmed evenly. Add 100g of the Singapore Sauce (leaving 20g to use for dipping). Stir through and turn off the heat, leaving the pan on the hob. Allow the sauce to warm through and thicken and stir occasionally. Serve while still warm.

Customer reviews

Dear FFT, you have a new fan!

Thank you. Had two orders last week. One for me and the other was a birthday present for my cousin Pamela. She called me to tell me that the crab was the sweetest most succulent she had ever eaten! Phoned the next day to say the same about the kippers and  then sent pictures on Facebook to show the fish which she had cooked with  black butter!

Keith Brown, Essex

Top marks!

You are probably aware that I am in receipt of my fish order from you. Really impressed by the way everything was beautifully packed. Looking forward to sampling the Dressed Crab and Cocktail Claws, and of course the Provencal Fish Stew. Thank you.

Agnes Mahoney, Essex


Delighted to receive our combination box on time and it is always exciting to open it and to plan a few menus using the delicious sauces. Homemade fish pie tonight! Delighted to see that you are moving towards ready cooked meals and the crab bake was great for lunch for a single person. We will be repeating that order and I would have thought there was a big market for you in these products, particularly single portions for OAPs who want something to pop into the Aga. Freezer well stocked now!

Alan, Surrey

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