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Our menu features an array of crustacean dishes from our iconic Pepper Crab to our Garlic Chilli Prawn; the variety of cooking styles our guests experience go beyond the ordinary
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Our menu features an array of crustacean dishes from our iconic Pepper Crab to our Garlic Chilli Prawn; the variety of cooking styles our guests experience go beyond the ordinary.

  • CRAB
  • Prawn
PEPPER CRAB
Black Pepper has been the true “king of spice” of Sri Lanka for centuries, since red chilli was not native to the island. This signature dish is made using peppercorns that are hand-crushed and rolled on a “miris gala” (traditional grinding stone), whole peppercorns and a black pepper dashi, fusing two native Sri Lankan ingredients together; black pepper and Mud Crab.
GARLIC CHILLI CRAB
A Ministry of Crab original, where Mediterranean flavours and Japanese food philosophies meet Sri Lankan crab. It is a blend of the distinct flavours of Italian olive oil, garlic, Sri Lankan chilli flakes, and Japanese soy sauce. The thick shell of the Sri Lankan Mud Crab adds an unbelievable depth to the flavoured oil, which is great to be soaked up with our Kade Bread.

Also available:
GARLIC CRAB – the non-spicy version of the Garlic Chilli Crab
GARLIC PEPPER – where black peppercorns are substituted for the Sri Lankan chilli flakes
PURE CRAB
The mud crabs of Sri Lanka have an amazing sweetness to them and the best way to experience these majestic crustaceans would be to provide us with six hours’ notice, to steam a crab of your choice, male or female, and chill it to enhance it's flavour. Served with warm butter and ‘ponzu inspired’ original aged soy sauce, this dish may sound simple but this is what it's all about! Order male crabs for more claw meat, and female crabs for tender sweet meat.
CHILLI CRAB
This dish gave Sri Lankan crabs the iconic status they enjoy in South East Asia. Our version is created with Dharshan’s original recipe, that uses the fiery red chillies of Sri Lanka; adding a warmth, sweetness and incredible depth of flavour to the dish.
SRI LANKAN CURRY CRAB
A traditional Sri Lankan curry that combines the island’s iconic Mud Crab with an array of local spices, sprigs of moringa, and pandan leaves. The combination of aromatic spices with the fresh flavour of the crab gives this dish a deep flavour that is unique to this part of the world.
CRAB LIVER PÂTÉ
Our creamy crab liver pâté is an umami flavour bomb. Add a drop of Kithul Treacle (Palm sugar syrup) to round out the dish with incredible smoky sweetness. Limited quantities available daily.

Served with Melba Toast.
AVOCADO CRAB SALAD
Steamed and chilled white crab meat gently mixed into a wasabi mayonnaise and served in a halved avocado.
BAKED CRAB
Inspired by the classic, Darshan created this version as he feels that the “main ingredient in Baked Crab should be crab”. Likened by many to a crab risotto, this dish is rich and savoury with a hint of soy sauce that brings out the umami.
MOC(K) BAKED CRAB
The flavour bomb that substitutes crab with savoury button mushrooms in a rich Béchamel. Spice up this delicious starter with a dash of homemade hot sauce!
PEPPER CRAB
Black Pepper has been the true “king of spice” of Sri Lanka for centuries, since red chilli was not native to the island. This signature dish is made using peppercorns that are hand-crushed and rolled on a “miris gala” (traditional grinding stone), whole peppercorns and a black pepper dashi, fusing two native Sri Lankan ingredients together; black pepper and Mud Crab.
GARLIC CHILLI CRAB
A Ministry of Crab original, where Mediterranean flavours and Japanese food philosophies meet Sri Lankan crab. It is a blend of the distinct flavours of Italian olive oil, garlic, Sri Lankan chilli flakes, and Japanese soy sauce. The thick shell of the Sri Lankan Mud Crab adds an unbelievable depth to the flavoured oil, which is great to be soaked up with our Kade Bread.

Also available:
GARLIC CRAB – the non-spicy version of the Garlic Chilli Crab
GARLIC PEPPER – where black peppercorns are substituted for the Sri Lankan chilli flakes
PURE CRAB
The mud crabs of Sri Lanka have an amazing sweetness to them and the best way to experience these majestic crustaceans would be to provide us with six hours’ notice, to steam a crab of your choice, male or female, and chill it to enhance it's flavour. Served with warm butter and ‘ponzu inspired’ original aged soy sauce, this dish may sound simple but this is what it's all about! Order male crabs for more claw meat, and female crabs for tender sweet meat.
CHILLI CRAB
This dish gave Sri Lankan crabs the iconic status they enjoy in South East Asia. Our version is created with Dharshan’s original recipe, that uses the fiery red chillies of Sri Lanka; adding a warmth, sweetness and incredible depth of flavour to the dish.
SRI LANKAN CURRY CRAB
A traditional Sri Lankan curry that combines the island’s iconic Mud Crab with an array of local spices, sprigs of moringa, and pandan leaves. The combination of aromatic spices with the fresh flavour of the crab gives this dish a deep flavour that is unique to this part of the world.
CRAB LIVER PÂTÉ
Our creamy crab liver pâté is an umami flavour bomb. Add a drop of Kithul Treacle (Palm sugar syrup) to round out the dish with incredible smoky sweetness. Limited quantities available daily.

Served with Melba Toast.
CRAB CHAWANMUSHI
From the Japanese kitchens of our sister restaurant Nihonbashi, this warm starter features our delicate crab meat in a steamed silky egg custard with subtle flavours of garlic chilli oil.
AVOCADO CRAB SALAD
Steamed and chilled white crab meat gently mixed into a wasabi mayonnaise and served in a halved avocado.
KAPHRAO CRAB
A signature dish from our sister restaurant in Bangkok, this dish is created with de-shelled mud crab meat stir fried with garlic, chilli and Thai basil, similar to how a kaphrao would be created. The fresh crab meat adds a new dimension to this iconic Thai dish!
BAKED CRAB
Inspired by the classic, Darshan created this version as he feels that the “main ingredient in Baked Crab should be crab”. Likened by many to a crab risotto, this dish is rich and savoury with a hint of soy sauce that brings out the umami.
MOC(K) BAKED CRAB
The flavour bomb that substitutes crab with savoury button mushrooms in a rich Béchamel. Spice up this delicious starter with a dash of homemade hot sauce!
1/2 Kilo Crab
500 - 600g
Small
Up to 700g
Medium
Up to 800g
Large
Up to 900g
XL
Up to 1kg
Kilo Krab
Above 1kg
Jumbo
Above 1.1kg
Colossal
1.2kg
1.3kg
1.4kg
OMG
1.5kg
1.6kg
1.7kg
1.8kg
1.9kg
Crabzilla
2kg
Availability of crab sizes depends on the weather gods and various other factors. We apologise in advance if the size of crab you want is not available.
PEPPER PRAWN
Prawns cooked in a rich black pepper dashi, made from whole peppercorns native to Sri Lanka.
GARLIC CHILLI PRAWN
A perfect combination of Mediterranean flavours and Japanese food philosphies, belnding together Italian olive oil, garlic chilli flakes and Japanese soy sauce.
CHILLI PRAWN
The heat and sweetness of the fiery red chillies of Sri Lanka shine through in this dish, created to Dharshan's original recipe.
OLIVE OIL & SOY PRAWN
Prawn cooked in olive oil and soy sauce. This dish is not spicy and has a rich, savoury flavour.
BUTTER SOY PRAWN
A simple Japanese preparation of butter and soy sauce to bring out the fresh flavour of the prawn.
EBI SHIOYAKI
A traditional Japanese dish, our Ebi Shioyaki (salt-grilled prawn) is cooked with sweet, natural salt on hardwood charcoal. Choose between Black Tiger Prawn or Maru Ebi, 3 completely deshelled prawns grilled on a skewer.
CLAY POT PRAWN CURRY
A combination of freshwater and Black Tiger Prawns adding up to half a kilo, to make the stock extra flavoursome, go into this curry. Served with traditional wood fired Kade Bread (it’s reputed to be the best prawn curry in the country).
PRAWN BISQUE
This healthy bisque blends the fresh flavour of Sri Lanka’s freshwater prawn with a combination of local spices. Served with wood-fired Kade bread.
PEPPER PRAWN
Prawns cooked in a rich black pepper dashi, made from whole peppercorns native to Sri Lanka.
GARLIC CHILLI PRAWN
A perfect combination of Mediterranean flavours and Japanese food philosphies, belnding together Italian olive oil, garlic chilli flakes and Japanese soy sauce.
CHILLI PRAWN
The heat and sweetness of the fiery red chillies of Sri Lanka shine through in this dish, created to Dharshan's original recipe.
OLIVE OIL & SOY PRAWN
Prawn cooked in olive oil and soy sauce. This dish is not spicy and has a rich, savoury flavour.
BUTTER SOY PRAWN
A simple Japanese preparation of butter and soy sauce to bring out the fresh flavour of the prawn.
EBI SHIOYAKI
A traditional Japanese dish, our Ebi Shioyaki (salt-grilled prawn) is cooked with sweet, natural salt on hardwood charcoal. Choose between Black Tiger Prawn or Maru Ebi, 3 completely deshelled prawns grilled on a skewer.
CLAY POT PRAWN CURRY
A combination of freshwater and Black Tiger Prawns adding up to half a kilo, to make the stock extra flavoursome, go into this curry. Served with traditional wood fired Kade Bread (it’s reputed to be the best prawn curry in the country) .
PRAWN BISQUE
This healthy bisque blends the fresh flavour of Sri Lanka’s freshwater prawn with a combination of local spices. Served with wood-fired Kade bread.
Prawnzilla
500g Upwards
OMG Prawn
400g Upwards
Giant Prawn
300g Upwards
1/2 Pound Prawn
250g-300g
Regular Prawn
200g-250g
Small Prawn
150g-200g
The freshwater prawns of Sri Lanka also known as Lake Lobsters, are giants compared to their counterparts and it’s very rare to find a consistent supply of prawns of this size. In fact, Sri Lanka has the distinction of being one of a very few countries blessed with this culinary gem. They are farm hatched and are released into the wild, growing to great sizes in the amazing lakes built by our kings.
Prices are in USD and inclusive of a 10% service charge and government taxes
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menu-crab
Ministry of Crab Bar
THE BAR

Our Bar carries an extensive beverage menu called the ‘Wine & Spirits Act’ featuring a wine list that is heavy on Rosé and Whites, which pair well with our crustacean dishes. We also carry a selection of high-end sparkling wines with our house champagne being Veuve Cliquot Ponsardin. We are the only restaurant in Sri Lanka to feature the “Moet-zilla”, a 9-litre Moët & Chandon Impérial Salmanazar.

Our co-founder Kumar Sangakkara’s affinity for Single Malt led to the creation of our Single Malt Collection and we also created a Gin Gallery, emphasizing on different varieties of Gin - London Dry, Plymouth, Genever and Sloe. We have opted to create cocktails with a local twist. Our signature cocktail Small Island Iced Tea, draws inspiration from the small island of Sri Lanka, combining flavoured black tea with Sri Lankan Arrack (a local coconut liquor).

WINES AND SPIRITS ACT
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