+960 741 2722 reservations.maldives@ministryofcrab.com

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The Declaration

Ministry of Crab was created to be a culinary homecoming of the Sri Lankan Lagoon Crab, and has now made its way to the Maldives. Housed in a colonial style building on the waterfront, at The Marina @ CROSSROADS, Ministry of Crab Maldives faces the beautiful marina, providing our guests with spectacular views, breathtaking sunsets and the balmy coastal breeze.

Ministry of Crab Maldives marks the first international outpost to be directly owned and managed by the ‘Asia’s 50 Best Restaurants’ listed flagship restaurant in Colombo. We are built on a foundation that prioritizes the freshness of our ingredients, and the finest Sri Lankan Lagoon Crab is air flown thrice a week to Maldives to uphold this standard. We also adhere to the same strict no-freezer policy as the one in Colombo, which is a testament to our commitment to freshness.

The Crabs are the ‘stars of the show’ at Ministry of Crab, ranging from 500g ‘Small’ crabs to 2KG ‘Crabzillas’ plated up in a variety of ways from fiery Pepper Crab to the unique Garlic Chilli Crab and the succulent Baked Crab. We also celebrate Sri Lanka’s fine seafood; from amazing King Prawns found in the rivers running across the island to fresh Clams and Oysters from the lagoons.

See more ..

Kumar Sangakkara

Welcome. Ministry of Crab is a celebration of Sri Lanka; our heritage and our wonderfully fresh and diverse ingredients. For me, this is the realisation of my dream to be part of a culinary experience that I hope will enthral your taste buds and leave you happy, and wanting more. Enjoy.

Dharshan Munidasa

When applying a Japanese mind set to cuisine in Sri Lanka, one pays more attention to the supply chain. Nihonbashi made me discover fish markets and their amazing array of seafood, and this restaurant is a result of a decade and a half of discovery. Hoping you enjoy what the Ministry of Crab has on offer, we are merely messengers of great ingredients.

Mahela Jayawardena

Ministry of Crab is a maiden innings for me & I hope this partnership with my long time batting partner Kumar & our new coach Dharshan will be a knockout. Hope you all will be bowled over :)

The Constitution

the-constitution

The Constitution

Article I

We won't buy anything frozen, and we do not freeze our seafood. The only use we've found for freezers is to store our food refuse for disposal.

Article II

We won't buy anything frozen, and we do not freeze our seafood. the only use we've found for freezers is to store our food refuse for disposal.

Article III

We know that all the fish in the sea can be eaten as sashimi. If a restaurant serves good quality seafood it should be able to serve it as sashimi. Many don't/can't/won't. We do.

Article IV

We treat all our ingredients with the utmost respect using techniques which stem from Japanese culinary philosophies and practices. These same principles are employed at the finest Japanese restaurants around the world.

Article V

We consider forks and knives merely an option. We have specialized crab utensils to help you pry succulent crab meat from its shell, but digging in with your hands is NOT frowned upon.

Article VI

We aim to remind you that Sri Lanka is a beautiful island, which is reflected in the seafood available to us. Our oceans unlike those in many southeast Asian countries, are clean and this is why our seafood is simply amazing.

Article VII

We aim to be one of the lowest ‘food mile’ restaurants in the Maldives; as we bring to you fresh ingredients from Sri Lanka, the closest crab and prawn exporting country.

Article VIII

Sri Lankan crabs are considered one of the best crabs around the world. (Special shout-out to Singapore!) We are proud to share this crustacean gem with you here in the beautiful Maldives.

Article IX

Our crabs are not farmed and are wild caught. Their supply is based on the daily catch, which is absolutely dependent on rainfall, strong winds and ambient temperature. We consider it a privilege to serve you this crab in the Maldives and we apologize in advance if the size of crab you require is not available.

Article X

Ministry of Crab Maldives is proud to be housed at The Marina @ CROSSROADS Maldives, the country’s largest multi-island integrated leisure and entertainment destination. The stunning views of the turquoise waters while enjoying our signature dishes is truly an experience to remember!

Article I

We won't buy anything frozen, and we do not freeze our seafood. The only use we've found for freezers is to store our food refuse for disposal.

Article II

We won't buy anything frozen, and we do not freeze our seafood. the only use we've found for freezers is to store our food refuse for disposal.

Article III

We know that all the fish in the sea can be eaten as sashimi. If a restaurant serves good quality seafood it should be able to serve it as sashimi. Many don't/can't/won't. We do.

Article IV

We treat all our ingredients with the utmost respect using techniques which stem from Japanese culinary philosophies and practices. These same principles are employed at the finest Japanese restaurants around the world.

Article V

We consider forks and knives merely an option. We have specialized crab utensils to help you pry succulent crab meat from its shell, but digging in with your hands is NOT frowned upon.

Article VI

We aim to remind you that Sri Lanka is a beautiful island, which is reflected in the seafood available to us. Our oceans unlike those in many southeast Asian countries, are clean and this is why our seafood is simply amazing.

Article VII

We aim to be one of the lowest ‘food mile’ restaurants in the Maldives; as we bring to you fresh ingredients from Sri Lanka, the closest crab and prawn exporting country.

Article VIII

Sri Lankan crabs are considered one of the best crabs around the world. (Special shout-out to Singapore!) We are proud to share this crustacean gem with you here in the beautiful Maldives.

Article IX

Our crabs are not farmed and are wild caught. Their supply is based on the daily catch, which is absolutely dependent on rainfall, strong winds and ambient temperature. We consider it a privilege to serve you this crab in the Maldives and we apologize in advance if the size of crab you require is not available.

Article X

Ministry of Crab Maldives is proud to be housed at The Marina @ CROSSROADS Maldives, the country’s largest multi-island integrated leisure and entertainment destination. The stunning views of the turquoise waters while enjoying our signature dishes is truly an experience to remember!

Amendments

PEPPER CRAB

Black Pepper was the king of spice in Sri Lanka and all traditional curries were black, as Red Chilli was not native to the region. This dish, which is made using hand crushed peppercorns (rolled on a traditional miris gala/grinding stone), whole peppercorns and a pepper stock, fuses two ingredients endemic to Sri Lanka.

CHILLI CRAB

This dish gave Sri Lankan crabs the iconic status they enjoy across Asia. Our version uses Sri Lankan chilli to create warmth and sweetness as well as an incredible depth of flavor.

CURRY CRAB

A traditional Sri Lankan curry that combines Sri Lanka’s freshest crabs with an array of local spices and sprigs of drumstick leaves.

GARLIC CHILLI CRAB

This is a Ministry of Crab original where Mediterranean 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 lagoon crab adds an unbelievable depth to the flavoured oil that is great to soak up with our popular ‘Kade’ Bread.

Also available

Garlic Crab – the non-spicy version of the Garlic Chilli Crab Garlic Pepper – where spicy pepper corns are substituted for the Sri Lankan chilli flakes

BUTTER CRAB

This dish is the best way to appreciate the full flavour of these amazing crustaceans – it also happens to be Kumar’s favourite. Our Butter Crab is best served chilled, with warm butter (6 hours’ notice required). However, we are also happy to make this dish available warm (no prior notice required). Order male crabs for more claw meat, and female crabs for tender sweet meat.

BAKED CRAB

20

Inspired by the classic, Dharshan created this version as he feels that the “main ingredient in Baked Crab should be crab.” Likened by some to a Crab Risotto, our Baked Crab makes a satisfying starter or a tasty side.

AVOCADO CRAB SALAD

15

Steamed and chilled white meat of crab gently mixed into a wasabi mayonnaise and served in half an avocado.

CRAB LIVER PÂTÉ (20g)

15

Our creamy Crab Liver Pâté is a decadent treat that’s served with Melba toast. Limited quantities available daily.

crab-image

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.

“THERE ARE NO REGULATIONS AGAINST HARVESTING BABY CRAB, BUT AT MINISTRY OF CRAB WE BELIEVE IN SUSTAINABILITY AND DO NOT SERVE CRABS BELOW 500G. WE HOPE THAT YOU TOO WILL TAKE THIS MESSAGE WITH YOU AS YOU GO ON TO ENJOY YOUR CRAB IN SRI LANKA AND AROUND THE WORLD.”

prawn-image

The King Prawns of Sri Lanka are giants compared to their counterparts and it is 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. These prawns are farm hatched and released into the wild, growing to great sizes in the amazing lakes built by our Kings.

ENJOY THEM IN A VARIETY OF SIZES AND COOKING STYLES

Chilli Prawns Pepper Prawns Garlic Prawns Butter Soy Prawns
Garlic Chilli Prawns Garlic Pepper Prawns Olive Oil & Soy Prawns

KING PRAWN BISQUE

30

This hearty broth blends the fresh flavour of Sri Lanka’s amazing King Prawns with a combination of local spices. Enjoy the succulence of the tender prawn meat, as its seasonings compliment every bite you take. Served with traditional wood fired ‘Kade’ Bread.

SMALL PLATES

OYSTER SIXERS

25

Chilled freshly shucked oysters served with our homemade hot sauce and aged soy sauce. Use 2 – 3 drops of each per oyster and enjoy! Comes in a set of six.

CLAMS

25

A simple Japanese preparation made with butter and soy sauce, these clams are fresh and make a great starter.

RICE

RICE Japanese Rice-Small

7

Japanese Rice-Large

10

Garlic Rice

15

Leek Fried Rice

15

Prawn Rice

20

Kani Chahan Japanese style Crab Fried Rice

25

HIKI MAS CHAHAN

20

The prized dried bonito chips of Maldives inspired katsuobushi in Japanese cuisine and play a vital role in Sri Lankan Sambols. This umami-laden ingredient, together with Japanese Rice, caramelized onions, chili flakes, and finished with Japanese soy sauce, makes this fried rice more of a chahan.

VEGETABLE SIDES

KanKun Garlic

7

KanKun Garlic & Egg

7

Button Mushrooms

7

Mixed Vegetables

7

CHICKEN

CHICKEN CURRY RICE

30

Served with Japanese sticky rice, Pol Sambol and a fried egg, this dish was featured on Dharshan’s TV show and described by Mahela as ‘legendary’.

ALSO AVAILABLE WITH ‘KADE’ BREAD

CHICKEN TERIYAKI (REGULAR/EXTRA SPICY)

20

A Japanese favourite made with Dharshan’s own teriyaki sauce recipe.

OLIVE OIL & SOY SAUCE GRILL CHICKEN

20

Tender chicken leg meat coated with a lightly whisked olive oil and soy sauce foam and chargrilled to perfection.

SEER

SEER FISH TERIYAKI (REGULAR/EXTRA SPICY)

30

Sri Lanka’s favourite fish cooked in a special teriyaki sauce Dharshan started over 20 years ago.

SEER BATAYAKI

30

Fillets of seer lightly sautéed in butter to give it a golden-brown glaze. starter.

OLIVE OIL & SOY SAUCE GRILLED SEER

30

Fillets of seer coated with a lightly whisked olive oil and soy sauce foam and chargrilled to perfection.

BREAD

KADE BREAD

5

18 cubes of wood fired bread made to the exact specifications of the original Sri Lankan street bread.

GARLIC BREAD

4

A thick slice of ‘Kade’ Bread glazed in garlic butter and chargrilled.

POL SAMBOL (WITH MALDIVE FISH)

6

A traditional Sri Lankan dish with a deep rooted connection to the Maldives, as it contains dried bonito flakes lovingly referred to as ‘Maldive Fish’ in Sri Lanka or umbalakada. This coconut relish is made from fresh, hand scraped coconut combined with onion and chilli ground together on our traditional grinding stone. A great accompaniment to our curry dishes and ‘Kade’ bread.

THIRST QUENCHERS

ICED TEA SODA 500ml carafe

5

Our Iced Tea Soda an all-natural alternative to traditional soft drinks.

DESSERT

COCONUT CRÈME BRÛLÉE

10

A tropical island twist on the classic French dessert. Created using rich coconut milk, our Coconut Crème Brûlée is baked in a fresh coconut. Crack the caramelized sugar coating to taste the smooth and creamy custard within.

SOFT DRINK & FRESH FRUIT JUICES

FRESH ORANGE JUICE

10

FRESH LIME JUICE

5

COKE ZERO

5

COCA COLA

5

FANTA

5

SPRITE

5

TONIC

5

SODA

5

LIME SODA

5

COFFEE

LONG BLACK

5

SHORT BLACK

5

CAFÉ AU LAIT

5

MACCHIATO

5

STILL & SPARKLING WATER

ACQUA PANNA MINERAL WATER STILL 750ML

9

S. PELLEGRINO SPARKLING 750ml

9

OLU STILL OR SPARKLING WATER 625ml

6

CROSSROAD WATER 1 L

3

BLACK TEA

FIRST FLUSH UVA

5

NUWARA ELIYA

5

RUHUNA

5

DIMBULA

5

KANDY

5

PRICES ARE IN USD
SUBJECT TO SERVICE CHARGE AND TAXES

Download Full Menu
crab-image

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.

“THERE ARE NO REGULATIONS AGAINST HARVESTING BABY CRAB, BUT AT MINISTRY OF CRAB WE BELIEVE IN SUSTAINABILITY AND DO NOT SERVE CRABS BELOW 500G. WE HOPE THAT YOU TOO WILL TAKE THIS MESSAGE WITH YOU AS YOU GO ON TO ENJOY YOUR CRAB IN SRI LANKA AND AROUND THE WORLD.”

PEPPER CRAB

Black Pepper was the king of spice in Sri Lanka and all traditional curries were black, as Red Chilli was not native to the region. This dish, which is made using hand crushed peppercorns (rolled on a traditional miris gala/grinding stone), whole peppercorns and a pepper stock, fuses two ingredients endemic to Sri Lanka.

CHILLI CRAB

This dish gave Sri Lankan crabs the iconic status they enjoy across Asia. Our version uses Sri Lankan chilli to create warmth and sweetness as well as an incredible depth of flavor.

CURRY CRAB

A traditional Sri Lankan curry that combines Sri Lanka’s freshest crabs with an array of local spices and sprigs of drumstick leaves.

GARLIC CHILLI CRAB

This is a Ministry of Crab original where Mediterranean 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 lagoon crab adds an unbelievable depth to the flavoured oil that is great to soak up with our popular ‘Kade’ Bread.

Also available

Garlic Crab – the non-spicy version of the Garlic Chilli Crab Garlic Pepper – where spicy pepper corns are substituted for the Sri Lankan chilli flakes

BUTTER CRAB

This dish is the best way to appreciate the full flavour of these amazing crustaceans – it also happens to be Kumar’s favourite. Our Butter Crab is best served chilled, with warm butter (6 hours’ notice required). However, we are also happy to make this dish available warm (no prior notice required). Order male crabs for more claw meat, and female crabs for tender sweet meat.

BAKED CRAB

20

Inspired by the classic, Dharshan created this version as he feels that the “main ingredient in Baked Crab should be crab.” Likened by some to a Crab Risotto, our Baked Crab makes a satisfying starter or a tasty side.

AVOCADO CRAB SALAD

15

Steamed and chilled white meat of crab gently mixed into a wasabi mayonnaise and served in half an avocado.

CRAB LIVER PÂTÉ (20g)

15

Our creamy Crab Liver Pâté is a decadent treat that’s served with Melba toast. Limited quantities available daily.

prawn-image

The King Prawns of Sri Lanka are giants compared to their counterparts and it is 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. These prawns are farm hatched and released into the wild, growing to great sizes in the amazing lakes built by our Kings.

ENJOY THEM IN A VARIETY OF SIZES AND COOKING STYLES

Chilli Prawns Pepper Prawns Garlic Prawns Butter Soy Prawns
Garlic Chilli Prawns Garlic Pepper Prawns Olive Oil & Soy Prawns

KING PRAWN BISQUE

30

This hearty broth blends the fresh flavour of Sri Lanka’s amazing King Prawns with a combination of local spices. Enjoy the succulence of the tender prawn meat, as its seasonings compliment every bite you take. Served with traditional wood fired ‘Kade’ Bread.

SMALL PLATES

OYSTER SIXERS

25

Chilled freshly shucked oysters served with our homemade hot sauce and aged soy sauce. Use 2 – 3 drops of each per oyster and enjoy! Comes in a set of six.

CLAMS

25

A simple Japanese preparation made with butter and soy sauce, these clams are fresh and make a great starter.

RICE

RICE Japanese Rice-Small

7

Japanese Rice-Large

10

Garlic Rice

15

Leek Fried Rice

15

Prawn Rice

20

Kani Chahan Japanese style Crab Fried Rice

25

HIKI MAS CHAHAN

20

The prized dried bonito chips of Maldives inspired katsuobushi in Japanese cuisine and play a vital role in Sri Lankan Sambols. This umami-laden ingredient, together with Japanese Rice, caramelized onions, chili flakes, and finished with Japanese soy sauce, makes this fried rice more of a chahan.

VEGETABLE SIDES

KanKun Garlic

7

KanKun Garlic & Egg

7

Button Mushrooms

7

Mixed Vegetables

7

CHICKEN

CHICKEN CURRY RICE

30

Served with Japanese sticky rice, Pol Sambol and a fried egg, this dish was featured on Dharshan’s TV show and described by Mahela as ‘legendary’.

ALSO AVAILABLE WITH ‘KADE’ BREAD

CHICKEN TERIYAKI (REGULAR/EXTRA SPICY)

20

A Japanese favourite made with Dharshan’s own teriyaki sauce recipe.

OLIVE OIL & SOY SAUCE GRILL CHICKEN

20

Tender chicken leg meat coated with a lightly whisked olive oil and soy sauce foam and chargrilled to perfection.

SEER

SEER FISH TERIYAKI (REGULAR/EXTRA SPICY)

30

Sri Lanka’s favourite fish cooked in a special teriyaki sauce Dharshan started over 20 years ago.

SEER BATAYAKI

30

Fillets of seer lightly sautéed in butter to give it a golden-brown glaze. starter.

OLIVE OIL & SOY SAUCE GRILLED SEER

30

Fillets of seer coated with a lightly whisked olive oil and soy sauce foam and chargrilled to perfection.

BREAD

KADE BREAD

5

18 cubes of wood fired bread made to the exact specifications of the original Sri Lankan street bread.

GARLIC BREAD

4

A thick slice of ‘Kade’ Bread glazed in garlic butter and chargrilled.

POL SAMBOL (WITH MALDIVE FISH)

6

A traditional Sri Lankan dish with a deep rooted connection to the Maldives, as it contains dried bonito flakes lovingly referred to as ‘Maldive Fish’ in Sri Lanka or umbalakada. This coconut relish is made from fresh, hand scraped coconut combined with onion and chilli ground together on our traditional grinding stone. A great accompaniment to our curry dishes and ‘Kade’ bread.

THIRST QUENCHERS

ICED TEA SODA 500ml carafe

5

Our Iced Tea Soda an all-natural alternative to traditional soft drinks.

SOFT DRINK & FRESH FRUIT JUICES

FRESH ORANGE JUICE

10

FRESH LIME JUICE

5

COKE ZERO

5

COCA COLA

5

FANTA

5

SPRITE

5

TONIC

5

SODA

5

LIME SODA

5

STILL & SPARKLING WATER

ACQUA PANNA MINERAL WATER STILL 750ML

9

S. PELLEGRINO SPARKLING 750ml

9

OLU STILL OR SPARKLING WATER 625ml

6

CROSSROAD WATER 1 L

3

DESSERT

COCONUT CRÈME BRÛLÉE

10

A tropical island twist on the classic French dessert. Created using rich coconut milk, our Coconut Crème Brûlée is baked in a fresh coconut. Crack the caramelized sugar coating to taste the smooth and creamy custard within.

COFFEE

LONG BLACK

5

SHORT BLACK

5

CAFÉ AU LAIT

5

MACCHIATO

5

BLACK TEA

FIRST FLUSH UVA

5

NUWARA ELIYA

5

RUHUNA

5

DIMBULA

5

KANDY

5

PRICES ARE IN USD
SUBJECT TO SERVICE CHARGE AND TAXES

Download Full Menu

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