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Photo of Asian-style crab and baby pak choy parcels by WW

Asian-style crab and baby pak choy parcels

Total Time
20 min
15 min
5 min


Lime juice

2 tbs

Reduced salt soy sauce

2 tbs

Fish sauce

1 tbs

Fresh red chilli

1 whole, finely chopped

Fresh ginger

2 tsp, finely grated

Sesame oil

2 tsp

Canned crabmeat in brine

510 g, drained


1 clove(s), crushed

Green shallot(s)

2 individual, thinly sliced

Pak choy

4 baby, large

Brown rice microwave packet

450 g

Fresh coriander

½ cup(s)


  1. Combine juice, soy sauce, fish sauce, chilli, ginger and oil in a bowl.
  2. Combine crab, garlic and shallots in a bowl. Add 2 tablespoons lime mixture and stir to combine.
  3. Wash pak choy and separate leaves slightly to expose the centre. Spoon crab mixture into centre of each pak choy. Twist leaf ends of each pak choy together to secure filling.
  4. Place a large bamboo steamer over a wok or saucepan of simmering water (ensure base of steamer does not touch water). Place pak choy parcels in steamer. Steam, covered, for 4–5 minutes or until pak choy is tender.
  5. Meanwhile, heat rice following packet instructions. Top rice with pak choy parcels and drizzle with remaining lime mixture. Sprinkle with coriander to serve.


TIPS: Choose large baby pak choy as this will make them easier to fill. Add it: 1 tbs black bean sauce in Step 2. Swap it: Crab for 3 x 130g cans skinless boneless pink salmon in springwater.