bFeedme

Cooking, Recipe and Food Blog

Indian Crab Curry

By

Indian crab curry is an interesting curry dish with a hint of sweet and sour taste from the tamarind. This recipe isn’t so spicy, so add more chili if desired.

 

Serves 4

Ingredients:

1 tablespoon tamarind soaked in half a cup of water

2 tablespoons oil

1 cup cubed tomatoes

1 cup sliced onions

1 medium sized red chili, seeded and diced

1 teaspoon salt

2 kg crabs, cleaned and quartered

1/4 cup coconut cream

1/4 cup water

For the spice paste:

1 teaspoon cumin seeds

1/2 teaspoon ground cumin

1 teaspoon ground fennel

6 candlenuts, finely pounded

1 tablespoon chili powder

2 teaspoons turmeric powder

2 tablespoons water

 

Strain the tamarind and reserve the water. Discard the solid parts.

Place the cumin seeds, ground cumin, ground fennel, candlenuts, chili powder, turmeric and water in a small bowl. Mix until well combined.

Heat the oil in a large frying pan or wok over medium heat. Add the spice mix and cook it for 2-3 minutes or until it is fragrant.

Place the tomatoes in the pan and allow it to cook for 5 minutes or until it becomes soft. Add the onions and chili. Fry it for a minute and then add the salt, crab and tamarind water. Stir. Cover and let it cook for 5 minutes or until the crabs change color,

Pour the coconut cream and water into the pan. Set the heat to high and bring it to a boil. Remove from heat and serve immediately with rice or bread.

 

Photo Courtesy Of:  nickgraywfu

Spicy Crab Lemak with Pineapples

By

Spicy crab lemak with pineapples is a delectable Malaysian dish with a collaboration of Asian flavors. For this recipe we used a minimal amount of chili. Add more to suit your taste. I also like it when there is a lot of sauce so I put more coconut milk.

 

Serves 4

Ingredients:

2 lbs. blue swimmer crabs

2 finger length red chili

5 shallots peeled

1 3/4 inch piece of fresh turmeric or 1 teaspoon ground turmeric

2 cups thick coconut milk

1 teaspoon salt

1/2 a fresh pineapple, peeled and diced around 1 1/2 cups

 

Remove the triangular piece on the underside of the crab. Pull off the gills and other grey or green parts from the body. Wash the crabs under running water. Cut the crabs in half using a cleaver and smash the claws. Rinse it one more time and drain well. Set aside.

Combine the chili, shallots and turmeric in a food processor or blender. Process it for 30 seconds or until it becomes pasty. Add a little coconut milk if needed. You in may also use a mortar and pestle if desired.

Place a large saucepan over medium heat. Pour in the coconut milk. After, add the salt and ground paste. Bring it to a boil.  Stir occasionally so that the coconut milk won’t curdle.

Put the crabs and pineapple to the coconut milk mixture. Cook it or 15-20 minutes or until the crabs are cooked. Adjust the taste by adding salt. Transfer it to a serving bowl or individual bowls. Serve warm with rice.

 

Photo Courtesy Of:  Wallula Junction

Sweet and Sour Crab Claws

By

I consider the claws as the meatiest part of the crab. It is the most convenient to eat too especially if it has been cracked, which I suggest you do whenever you prepare this delicious seafood fare. Slightly break the shells of the claws and cut up the body, so the flavor enters the meat and it is easier to consume it. You may also add fresh chili to the sweet and sour sauce to take the spiciness up a notch.

 

Ingredients:

8 oz. crab claws

1 tablespoon ketchup (tomato sauce)

1 tablespoon chili sauce

1/2 beaten egg

1/2 teaspoon oyster sauce

1/2 teaspoon sugar

1/2 cup water

1/2 teaspoon corn starch

1 1/2 tablespoons oil

1 1/2 inch knob of ginger, finely chopped

3 cloves garlic, finely chopped

Chopped cilantro or coriander leaves, for garnish

 

Rinse the crab claws with running water and scrub them if needed. Pat them dry with paper towels and then set aside. Next, dissolve the cornstarch in the water.

Heat the cooking oil in a wok or large saucepan over medium heat. Sauté the garlic and ginger for 1-2 minutes or until it becomes fragrant and the garlic is light brown. Put the crab claws in the wok and stir-fry them for 2-3 minutes or until it has slightly changed color. Add the ketchup, oyster sauce, chili sauce and sugar. Mix well.

Pour the water and cornstarch mixture into the pan. Set the heat to high and bring it to a boil. Reduce the heat to low and then add the beaten egg. Cook it for 1-2 minutes and then stir. Let it simmer for another 3-5 minutes or until the sauce becomes thick. Transfer to a serving bowl and garnish with chopped cilantro. Serve warm with rice.

 

Photo Courtesy Of:   sarae

Chunky Crab and Avocado Dip

By

 

Since it has been raining these past few days I’ve been on a lazy mood and I have been munching whenever I can. I am not really sure why, but the weather makes me think of food. Somewhere along the way I discovered that this dip also goes well with vegetable sticks and even French bread. It can also be used as a sandwich filling. It is best chilled, so you can refrigerate it for an hour or 2 before serving.

I love eating crackers with spread or dips. I often make chunky tuna and apple spread or use cream cheese, so this quick and easy recipe came as a delight. It is perfect for parties or gatherings. Unfortunately, it isn’t good for storing. Perhaps a day or two would be the most.

Be creative with this tasty recipe by using water chestnuts or corn kernels instead of avocadoes or other fruits or vegetables of your choice. Just make sure that these fruits are not watery because they may change the taste and texture of the dip. We do not want it to be soggy.

 

Ingredients:

3 170g cans crab meat

½ cup mayonnaise

1 tablespoon tomato sauce

1/2 teaspoon Worcestershire sauce

A dash of tobacco sauce

1 tablespoon olive oil

2 teaspoons white vinegar

3 spring onions, finely chopped

2 tablespoons fresh parsley, finely chopped

1/4 cup thick cream

Salt and freshly ground black pepper to taste

2 medium sized ripe avocados

 

Strain the crab meat and discard the juice. Squeeze out the excess liquid and then place the crabmeat in a medium sized bowl. Cover the bowl and refrigerate until needed.

Combine the mayonnaise, tomato sauce, Worcestershire sauce, olive oil, tobacco, vinegar, spring onions and parsley in a small bowl. Add the whipped cream and season it with salt and pepper to taste. Cover the bowl and refrigerate it as well.

Cut the avocadoes in half and remove the seeds. Discard them. After, scoop out half of the avocado pulp and chop it. Mix the chop avocado pulp, crabmeat and mayonnaise mixture together and then spoon some meat into the avocado halves. Season it with salt and pepper. Serve immediately.

Black Pepper Crab

By

Black pepper crab is a yummy recipe that is a good alternative to chili crab. It is also spicy with an aromatic flavor to it. Unlike other dishes that you can eat with vegetables, it’s my opinion that it is a must to eat this with hot steamed rice. I can just imagine the sweet and spicy crab meat and eating it with my hands.

 

Serves 4

Ingredients:

2 tablespoons sesame oil

1 cup water

1 1/2 teaspoon salt

2 kg crabs, cleaned and quartered

For the spice paste:

2 1/2 in fresh turmeric

2 1/2 old ginger

1/4 cup black peppercorns

1/4 cup garlic

 

Process the turmeric, ginger, black pepper and garlic in a food processor to form a paste. You may also use a mortar and pestle if desired.

Heat the oil in a large wok or pan over medium heat. Sauté the spice paste for 2-3 minutes or until it becomes fragrant. Pour in the water and then add the crab. Season it with salt. Mix well. Cover the wok. Let it cook for 5-8 minutes until the crab changes color. Transfer to a serving plate and serve.

 

Photo Courtesy Of:  Clemson

 

Crab and Camembert Quiche

By

Camembert is a soft and creamy cheese. For this recipe it is mixed with eggs, cream and crab meat, resulting in a light and fluffy quiche that melts in your mouth.

 

Ingredients:

1 large sheet frozen short crust quiche pastry

170g canned crab meat, drained

125g camembert, sliced

1/2 bunch asparagus, trimmed, halved lengthwise

3 eggs

1 cup heavy cream

3 tablespoons lemon juice

1 lemon, rind grated

Salt and pepper to taste

1 teaspoon chopped chives

 

In a small bowl, place the crab meat and the lemon juice. Toss well.

Beat the eggs in a separate bowl. Fold in the cream and lemon rind.

Preheat the oven to 190F.

Place the pastry in a round tin pan with a removable base. Trim the edges and place baking paper on top of the pastry. Fill it with rice or beans. Put the pan in a baking tray and bake it for 10 minutes or until light brown. Remove the lining and rice or beans.

Add the crab meat to the pastry case. Spread it well. Top it with camembert and asparagus. Pour in the egg mixture and sprinkle it with chives. Bake it for 20-25 minutes or until the eggs are set. Remove from the oven and let it cool for 5 minutes. Slice and serve warm.

 

Photo Courtesy Of: Allerina & Glen MacLarty

 

Creamy Crab Pasta

By

This is a perfect dish for the Lenten season. It is light and tasty. You may even add some chili flakes to spice it up.

 

Ingredients:

90ml extra virgin olive oil

3 cloves garlic, minced

2 red bell peppers, seeded and diced

250g fresh tomatoes, diced

150ml cream

350g raw crab meat

450g pasta

3 tablespoons fresh basil, chopped

1/4 cup freshly grated parmesan

 

Boil salted water in a pot and cook the pasta according to package instructions. Drain the water and set aside.

Heat the olive oil in a large saucepan under medium flame. Sauté the garlic for 2-3 minutes or until it is fragrant. Add the red bell peppers and tomatoes. Cook them for 3-5 minutes or until the tomatoes are soft. Add the cream and set the heat on high. Bring it to a boil. Stir in the crab meat. Cook it for another 2-3 minutes.

Combine the sauce and the pasta. Season it with salt and pepper. Mix well. Sprinkle with fresh basil and parmesan cheese before serving. Serve immediately.

 

Photo Courtesy Of: Allerina & Glen MacLarty

 

Basque Style Stuffed Crabs

By

Basque is a region in between France and Spain. It has been dependent on bounties of the sea. This is why most of its dishes are comprised of seafood. They are also fond of bacon that is quite similar to Spanish ham. Here is a simple crab recipe that is best served with salad and white wine.

Ingredients:

3 tablespoons olive oil

2 medium onions, finely chopped

8 oz tomatoes, peeled, seeded & finely chopped

2 tablespoons chopped parsley

1 cup dry white wine

1 teaspoon sugar

Salt and pepper to taste

1 dash cayenne

1 lb crab meat or meat from 2 large crabs

2 oz dry breadcrumbs

1 tablespoons butter

3 cloves garlic, minced

Preheat the oven at 200C.

You may steam the crabs, so that you can easily get the crab meat. Shred the meat and set it aside.

In a large saucepan, heat the oil under medium heat. Sauté the garlic and onions for 3-5 minutes or until the onions are soft. Add the tomatoes and cook for another 5 minutes or until the tomatoes are soft and the mixture becomes thick. Pour in the wine. Stir in the parsley and sugar. Mix well. Cook for another 5 minutes. Season it with salt, pepper and cayenne. Add the shredded crab meat and cook for another 3-5 minutes, stirring occasionally. Remove from heat and let it stand for 5 minutes.

Place the crab meat into the crab shells. Sprinkle it with bread crumbs and add butter.

Bake for 10-12 minutes or until the tops are light brown. Remove from the oven and serve after 5 minutes. Garnish with parsley if desired.

Photo Courtesy Of: quinn.anya

Singaporean Chili Crab

By

This dish originated from Singapore and it is still famous up to now. You can find it in hawker stalls and restaurants there and in Malaysia. Despite the name it is not that spicy. It has a thick sauce that accents the sweetness of the crabs.

Ingredients:

2 fresh Dungeness crabs

1/4 cup tomato ketchup

2 tablespoons hot chili paste

1/2  cup flour

2 tablespoons brown sugar

4 cloves, grated

2 tablespoons oyster sauce

2 tablespoons soy sauce

1 tablespoon tamarind paste or tamarind juice

4 tablespoons peanut oil

4 scallions, sliced thinly

1  knob sized fresh ginger (1 inch), peeled and chopped

4 cloves garlic, chopped

2 tablespoons chopped fresh flat leaf parsley, plus more for garnish

Wash the crabs well and then cut them in half with a large cleaver. Rinse them in running water and remove the gills and spongy yellow parts. Coat the crabs in flour.

In a skillet, heat 2 tablespoons of peanut oil under medium heat. Fry the crabs until the shells turn red. Turn at least once. Transfer the crabs to a plate.

In the same skillet, add more oil. Saute the garlic, onions, ginger and scallions for 3-5 minutes or until the onions are soft. Add the ketchup, oyster sauce, tamarind paste, chili paste, grated cloves and soy sauce. Bring it to a boil and let it simmer for 5-10 minutes. Add the crab to the sauce until the meat is cooked and it turns white.

Serve warm with rice.

Photo Courtesy Of: Phil~

Crab Foo Yung

By

Crab foo yung is a Chinese American dish, an Asian spin off of an omelette. Enjoy this meal with yang chow fried rice and you are all set. Feel free to use other ingredients like oysters or shrimp.

Ingredients:

6 eggs

1 lb bean sprouts

1 teaspoon soy sauce

1/2 teaspoon chili pepper sauce

1/2 lb fresh or canned crabmeat

4 tablespoons oil

6 Chinese mushrooms, soaked in warm water 20 minutes

6 green onions, finely diced

Sauce:

1 cup chicken stock

2 teaspoons soy sauce

1 1/2 tablespoons cornstarch mixed with 1 1/2 tablespoons water

To make the sauce, combine the stock, soy sauce and cornstarch mixture in a pan. Bring to a boil, while stirring constantly. Allow the mixture to simmer for 1 minute or until it thickens. Set aside.

Place crab meat in a bowl and shred into smaller pieces.

Set aside. In a separate bowl, beat eggs lightly. Stir in soy and chili pepper sauces.

Separate the Chinese mushroom stalks from caps and discard the stalks. Dice the mushroom caps.

In a wok, heat 1 tablespoon of oil. Stir fry the mushrooms, bean sprouts and finely chopped green onions. After 2 minutes, add the crab meat. Continue to fry for another minute. Remove the wok from heat, transfer the mixture to a bowl and allow it to cool for a few minutes before combining it with the egg mixture.

Preheat 3 tablespoons of oil in the wok then pour in a quarter of the mixture. Cook until the underside of the eggs turn light brown. Flip the omelet and fry until the other side turns golden brown. Serve on a platter with sauce and garnish with green onions.

Photo Courtesy Of: wEnDaLicious

Linguine with Crab and Crispy Crumbs

By

Linguine and Crab Pasta
This posh treat is a treat for the eyes and nose, and is also a delight to eat. The textures that you get will make you want to keep eating more and more of it, and it’s very easy and fast to cook – taking just twenty five minutes to prepare and cook this meal for four people.

To Serve 4
4 Slices of Garlic Bread
400g Dried Linguine Pasta
6tbsp Extra Virgin Olive Oil
2 Large Garlic Cloves, Thinly Sliced
½ Large Red Chilli, Deseeded and Finely Chopped
4tbsp Flat-leafed Parsley, Chopped
170g White Crab Meat
Juice of 1 Lemon

1. Toast the Garlic Bread until both sides are golden, and then process in a food blender until rough breadcrumbs
2. Cook the Linguine Pasta in large pan of Salted water – make sure that the water isn’t too salty! Follow the instructions on the packet, making sure that it’s cooked through.
3. Heat two tablespoons of the oil in a large pan, and then fry the Garlic and Chilli over a high heat for one or two minutes, until the Garlic is golden brown. Mix half of the Parsley and all of the Crab Meat into the hot oil, and then cook over a medium heat for one or two minutes until hot through, and then add the lemon juice – making sure you don’t drop any seeds in!
4. Drain the pasta, and toss with the Crab Meat mixture. Add the remaining Olive Oil, Parsley and the Breadcrumbs. Season the mix to taste, and serve.

Photo Courtesy of: Ozchin