Fresh seafood is on the menu in Gennaro Contaldo’s autobiographical cookbook Passione. But if you’re new to cooking with crab, have no fear…

“If you find it difficult to extract the crab meat from its shell, ask your fishmonger to do it for you,” writes Gennaro.

Or you could go and catch your own (or raid the seafood aisle in the supermarket). Then all that’s left, is to whip up this tasty recipe.

Gennaro Contaldo's recipe for king prawns and crab (Kim Lightbody/Pavilion/PA)
Gennaro Contaldo’s recipe for king prawns and crab (Kim Lightbody/Pavilion/PA)
Gennaro Contaldo's recipe for king prawns and crab (Kim Lightbody/Pavilion/PA)
Print Recipe
Nutrition Facts
King prawns and crab with garlic and chill
Amount Per Serving
Calories 547 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 6g38%
Cholesterol 93mg31%
Sodium 387mg17%
Potassium 469mg13%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 19g38%
Vitamin A 288IU6%
Vitamin C 51mg62%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

King prawns and crab with garlic and chill

It’s the catch of the day
Cook Time5 mins
Total Time5 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 547kcal
Author: Gennaro Contaldo


  • Large frying pan


  • 2 large fresh crabs (ask your fishmonger to prepare for you and reserve the shells)
  • 175 ml extra virgin olive oil
  • 12 fresh raw king prawns shell on
  • 4 garlic cloves sliced lengthways
  • 2 red chillies sliced lengthways into strips
  • 2 handfuls of fresh parsley leaves
  • 250 ml white wine
  • 1 lemon cut into quarters, to serve
  • slices of bread to serve
  • salt


  • Heat the olive oil in a large frying pan, add the prawns and cook for one minute over a high heat. Turn them over and cook the other side for another minute.
  • Add the garlic, chillies and crab chunks, season with salt, then reduce the heat and cook for two minutes with the lid on.
  • Add the parsley, increase the heat and pour in the wine and any reserved juices from the crab. Bubble until evaporated, then serve immediately, with lemon quarters and lots of bread to mop up the juices.


Calories: 547kcal | Carbohydrates: 8g | Protein: 19g | Fat: 45g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 387mg | Potassium: 469mg | Fiber: 1g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 51mg | Calcium: 85mg | Iron: 2mg

Gennaro’s Passione: The Classic Italian Cookery Book by Gennaro Contaldo is published in hardback by Pavilion, priced £14.99 Amazon.

Try Gennaro’s filled soft amaretti

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