Imagine a kitchen buzzing with excited teens, the sharp scent of ocean-fresh crab hitting hot pans, and judges tasting dishes that could rival any top restaurant. That’s exactly what happens every Tuesday on The Taste Master SA Junior Season 2, proudly brought to you by Clover on SABC2. This year the young contestants (aged 13–17) faced a brutal seafood elimination round that celebrated South Africa’s incredible coastline, and the star ingredient was crab.
We watched in awe as these mini masterchefs turned affordable crab into restaurant-worthy meals using everyday Clover products you already have in the fridge. The best part? Every single one of these dishes costs less than R200 to make at home, takes under 45 minutes, and is simple enough for your own kids to help with. Here are the three standout crab creations that had the judges raving—now fully tested and adapted for real South African family kitchens.
Why South African Families Are Falling Back in Love with Crab
Our 3 000 km coastline is one of the richest seafood zones on earth. Fresh crab is sweet, delicate, and surprisingly budget-friendly—often cheaper per kilogram than chicken thighs once you’re at the harbour or a good fishmonger. It’s also a nutritional powerhouse: high in protein, low in fat, rich in omega-3s, zinc, and selenium. In short, it’s brain food that tastes like a holiday.
On the show, judges Zola Nene and Chris Forrest repeatedly praised how beautifully crab takes on South African flavours—whether it’s gentle Cape Malay spices, fiery Durban curry, or simple lemon and Clover cream. These recipes prove you don’t need fancy equipment or years of experience to get the same wow-factor at home.
1. Golden Crab Cakes with Zingy Clover Lemon Aioli (R160 – serves 4)
Season 1 finalist Afton Mathys blew the judges away with his perfectly crisp crab cakes. This is the home version—flaky inside, crunchy outside, and zero fancy fillers.
- 500 g fresh or frozen crab meat (picked clean)
- 1 large egg
- ½ cup fresh breadcrumbs (blitz 2 slices of bread)
- ¼ cup Clover Classic sour cream
- 1 tsp Dijon or hot English mustard
- Zest + juice of 1 lemon
- 2 Tbsp finely chopped parsley or dhania
- 1 tsp mild masala or fish spice
- Salt & pepper
- Oil for shallow frying
- Mix everything (except oil) gently in a bowl—let the kids get their (clean!) hands in.
- Form 8–10 patties and chill 10 minutes (helps them hold shape).
- Shallow-fry 3–4 minutes per side until deep golden.
- For the aioli: stir ½ cup Clover mayonnaise + 1 minced garlic clove + extra lemon juice + pinch of salt.
Serve with sweet-potato wedges and a quick coleslaw. The sour cream keeps them moist while the Clover mayo aioli adds that restaurant shine the judges loved.
2. 20-Minute Creamy Clover Crab Pasta (R140 – serves 4)
Isaiah Jaganathan’s elimination-saving pasta had Chris Forrest literally speechless. This is the lightning-fast weeknight version that still delivers big flavour.
- 300 g spaghetti or linguine
- 400 g crab meat (fresh or frozen)
- 1 cup Clover fresh cream
- 1 small onion, finely diced
- 3 garlic cloves, sliced
- 1 tsp smoked paprika
- ½ tsp cumin
- Handful cherry tomatoes, halved
- Fresh coriander or basil
- Chilli flakes (optional)
- Boil pasta in salted water; reserve ½ cup starchy water before draining.
- In a large pan, soften onion and garlic in a splash of olive oil.
- Add spices for 30 seconds, then crab meat and tomatoes—toss 2 minutes.
- Pour in cream plus a splash of pasta water; simmer 2–3 minutes until silky.
- Toss with drained pasta and herbs. Done.
Creamy but not heavy, spicy but still kid-friendly if you go easy on the chilli. This is the dish you’ll make every week once you taste it.
3. Fiery Durban-Style Crab Curry (R190 – serves 6 with leftovers)
Aphiwe Sithole’s curry had Zola Nene closing her eyes and smiling—the ultimate compliment. Here’s the family-friendly version that still brings proper Durban heat.
- 1–1.2 kg crab portions (cleaned, cracked)
- 2 large onions, finely blended or grated
- 4 tomatoes, grated
- 3 Tbsp oil
- 2 tsp Kashmiri chilli powder (mild heat, big colour)
- 1 tsp turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 heaped tsp garlic-ginger paste
- 1 Tbsp tamarind paste mixed with ½ cup hot water
- Fresh curry leaves (if you have)
- Handful fresh dhania
- Optional: ½ cup Clover plain yoghurt stirred in at the end for creaminess
- Heat oil, fry onions until golden (8–10 min).
- Add garlic-ginger and all dry spices; cook 1 minute.
- Stir in tomatoes and cook until oil separates (about 10 min).
- Add crab pieces, tamarind water, and enough extra water to just cover.
- Simmer gently 20–25 minutes until the sauce thickens and coats the shells.
- Finish with yoghurt (if using) and fresh dhania.
Serve with fluffy basmati rice, roti, or even soft white bread for soaking up every drop. Leftovers taste even better the next day.
Pro Tips Straight from the Taste Master Junior Set
- Always taste your crab meat raw first—if it smells sweet and oceanic, you’re good to go.
- Frozen crab is perfectly fine and often cheaper; thaw slowly in the fridge overnight.
- Clover sour cream and fresh cream are the secret weapons for binding and richness without breaking the bank.
- Get the kids involved: they can pick crab meat, whisk aioli, or garnish with herbs—building confidence and skills.
- Adjust heat levels easily: leave chilli out for little ones and put a shaker on the table for the brave.
Where to Buy the Best Crab Right Now
Look for fresh crab at harbour markets (Hout Bay, Kalk Bay, Durban beachfront) or trusted retailers like Food Lover’s Market and some Pick n Pay Fresh sections. Frozen crab sticks are NOT a substitute for these recipes—go for proper crab meat or crab portions. Always check for the SASSI green label to keep our oceans healthy for the next generation of tiny chefs.
Tonight, let your kitchen become the next Taste Master Junior stage. Pick one of these recipes, grab the kids, and create something deliciously South African. You might just discover your family’s next superstar chef—and dinner will never be boring again.
Catch The Taste Master SA Junior Season 2 every Tuesday at 19:30 on SABC 2.