Chilli Bugs

Print Recipe
Course Main Course
Keyword Phase Two, Seafood
Servings 1


  • 2 Small Moreton bay bugs (or 3 small crabs)
  • 1 Small hot chilli, seeds removed and finely chopped
  • 2 Garlic cloves, chopped
  • 1 tsp Fresh root ginger, grated
  • 1 tbsp Braggs or coconut aminos
  • 1/4 cup Fish stock
  • 1/4 Lemon for serving
  • Serve with vegetable of your choice


  • Heat a non stick pan on med-high heat.
  • Sauté bugs, garlic, ginger and chilli until the bugs turn red.
  • Turn heat to medium, add fish stock and aminos, then combine with the bugs and allow everything to slowly heat through.
  • Serve with vegetable of your choice and squeeze the juice of 1/4 lemon over bugs before eating.