Zimbabwe, Zambia

Kariba & Middle Zambezi

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Recipe: Braaied Red Claw

Recipe: Braaied Red Claw

Braaied Red Claw With Lemon, Chilli and Garlic Aioli
Braaied Red Claw With Lemon, Chilli and Garlic Aioli


2 dozen good size Red Claw
½ cup lemon juice
½ cup chili paste
½ cup olive oil
10 garlic cloves
1 tsp table salt


In an ideal situation purge the Red Claw by leaving them in a keep net over the side of the houseboat for 24 – 48 hours. This is a recommendation only and if you are too hungry to wait ignore this.

Peel and finely chop the garlic. Mix the garlic with the lemon juice, chili paste, olive oil and ½ tsp salt and stir.

Place purged Red Claw in freezer / cooler box for 20 minutes until they no longer move, but are not frozen. Using a decent size knife, push the tip in where the head (thorax) meets the body and quickly cut through the head. Turn the Red Claw around and cut through the tail, thus cutting the animal in half. Rinse the halves and remove alimentary canal and any shell fragments and pat dry with a paper towel. Remove large claws and place to one side.

Bring a medium size pot of water to the boil, add ½ tsp salt. Place claws into boiling water for two minutes, remove and then plunge them into cool water, before allowing them to stand for a couple of minutes. Serve as snacks.

Crank up the braai plate; place the Red Claw flesh side down on the hot grill for two minutes before turning. They should be slightly underdone as will continue to cook with the residual heat. Once turned, drizzle the garlic/lemon/olive oil mixture over the flesh side and allow to cook for a further two - three minutes.

Serve with ice cold white wine or half a dozen beers.

[Serves 4]

Crayfish competition!
Steak and Lake crayfish recipe competition

Read more on crayfish in the March 2013 issue:
Crayfish invasion worries experts

Read more on crayfish in the December 2012 issue:
Alien crayfish colonise Kariba

Read more about the region in our destination guide:
Kariba & Middle Zambezi