Freshly boiled crab meat transformed into two dishes

20170608_103015(0).jpgIntroduction:

The experience of developing a similar dish in a new way.

When it comes to cooking, nothing is left wasted.

Ingredients:

Fresh boiled meaty crab pincers.

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The mixture well seasoned.

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Peranakan Bakwan Kepting is ready to cook.

Check out this link for the detailed recipe.

https://flofoodventure.wordpress.com/2014/10/17/kepiting-goreng-stuffed-crab/

Bakwan kepiting goreng is a wholesome, lightly flavored yet appetizing peranakan dish comprising mainly of fresh crab meat is now ready to serve.

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With the remaining balance of the ingredients, I have created another dish “Fresh Crab Meat wrapped with Spun Rice Noodles”.

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Recommendation:

Check out this link for other interesting crabilicious recipes.

https://flofoodventure.wordpress.com/category/recipe-by-category-crab/

 

Crabby Experience with Sri Lankan Crabs Roe

Introduction:

The advantage of buying live crab not only for its succulent fresh meaty meat but also the creamy innards, tasty briny juices pooled in each crab shell.

Just make sure to remove the loosely attached white coloured crab gills.

Keeping only the crab roe for cooking.

Many housewives complained each time they cooked the crab roe it becomes hardened.

There are two methods of cooking the crab roe either steamed or prepare like the Japanese chefs by putting the shell directly over the gas stove and cooked over low heat until done with a drizzled of Chinese cooking wine.

Just make sure all the parts are heated through before serving.

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I just loved the distinctive  blue claws coloured  Sri Lankan crabs mud crabs.

Well known for its snow white and tender meat.

Their sizes can grow up to about 20 cm in length ranging from bluish green to dark green upon maturity.

These crabs are burrowed in deep muddy mangroves.

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Recommendation:

Check out this link for some of my home cooked crabilicious recipes.

https://flofoodventure.wordpress.com/category/recipe-by-category-crab/

Trio Dishes Using One Main Ingredient (Meaty Crabs)

Introduction:

Those irresistible meaty crabs!

Here are my triosome dishes using meaty crabs are the main ingredient.

(1)  The ever popular Singapore Tomato Chilli Crab

Check out this link for the recipe.

https://flofoodventure.wordpress.com/2014/01/20/crabilicious-sri-lanka-chill-crab-not-chilli-spicy-but-rather-mild-and-sweet/

(2) Tomato Fried Rice with Minced Crab Meat

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Ingredients for the tomato fried rice are overnight cooked rice, mixed frozen vegetables, tomato sauce and one large steamed meaty crab (shredded)

Check out at this link for recipe on how to prepare  fried rice with shredded crab meat.

https://flofoodventure.wordpress.com/2013/10/23/crab-meat-fried-rice/

(3) Crispy Chilli Crab Dumplings

Ingredient:

One large meaty crab (shredded)

Thinly sliced young ginger roots

Dumpling wrappers

Chilli crab paste

Pinch of sugar

Dash of white grounded pepper

1 teaspoon Sesame Oil

Method:

In a small mixing bowl, add all the ingredients and mix thoroughly.

Place the dumpling wrapper on chopping board.

Scoop about one and half tablespoon crab mixture on one half of each wrapper.

Brush edges with cold water and fold the wrapper over to enclose the filling.

Pleat edges together to seal.

Deep fried the chilli crab dumplings in hot oil until both sides are nicely golden brown and crispy.

Recommendation:

Couldn’t get enough of crabilicious dishes, check out here for even more ideas on crabby recipes.

https://flofoodventure.wordpress.com/category/recipe-by-category-crab/

Sri Lanka Chilli Crab Pasta

Introduction:

Christmas festivities is not serving only roasted turkey, glazed honey ham and the list goes on.

You can still prepared some of the  family favourites such as Sri Lanka Chilli Crab Pasta for the Yuletide Seasonings.

Ingredients:

Two large fresh Sri Lanka Crab

 How to kill crabs?

Check out the details here.

https://flofoodventure.wordpress.com/2014/12/04/how-to-clean-crabs/

Method:

Preparation of Chilli Crab Recipe.

Follow the link for all the details.

https://flofoodventure.wordpress.com/2014/01/20/crabilicious-sri-lanka-chill-crab-not-chilli-spicy-but-rather-mild-and-sweet/

Remove the cooked chilli crabs from the wok and place them in the serving dish.

Boil the pasta.

Here are some tips on rinsing the pasta after cooking.

By rinsing the pasta immediately after cooking will ruin good pasta.

When the pasta reached the al dente stage it means there are just the right amount of starches on the surface to absorb the sauce to be served which is where the pasta gets its entire flavour. If rinse, the important starches will be taken away.

But if cooking for a pasta salad, the pasta does need to be rinsed because you don’t want the pasta to be too sticky if its being used in a salad. After rinsing with boiling water then rinse again with cold water to stop the cooking process.

If you cooked the pasta in a small pan and the water is cloudy and starchy, in this case it may be worth rinsing the pasta with boiling water to remove those starches.

In a serving plate, place the amount of cooked pasta and a few pieces of the crab meat at the side. Topped with the crab chilli gravy.

Garnished with chopped cilantros.

Serve immediately.

Recommendation:

Keen to cook more crab dishes, check out here

https://flofoodventure.wordpress.com/category/recipe-by-category-crab/

 

Chilli Crab served with Vermicelli

Ingredients:

2 large mud crabs with huge pincers.

Credit goes to the owner of this video on “How to Clean or de shelled Crabs”  for noobs.

Good buy with such huge and meaty pincers.

 

Chilli Crab Sauce

 Ingredients (A):

Half cup of chilli sauce
2 tablespoons premium light soya sauce
1/4 teaspoon sea salt
1 tablespoon sugar
2 tablespoon Korean Apple Vinegar
One to one and half cups of tomato Ketchup
1 tablespoon sesame oil
One and half cups of plain water
(varies depending on thickness of the sauce)

Ingredients (B):

4 cloves garlic
10 to 15 small shallots
One thumb size old ginger

Ingredients C:

(Thickening)

2 tablespoon cornflour
4 tablespoon water
1 egg (beaten)

Method:

Mix Ingredients (A) in a bowl for the sauce.
Pound Ingredients (B) to a fine paste.
Blend Ingredients (C) in a separate bowl for the thickening.
Heat a wok. Add a reasonable amount of cooking oil to fry the fine paste till fragrant.
Add the crabs and one third of the sauce from Ingredients (A).


Stir fry for 2 to 3 minutes over a high heat.
Add the rest of the sauce from Ingredients (A).
Stir and cover the wok for 10 minutes (depending on the amount of crabs)
DO NOT REMOVE THE LID BEFORE 10 MINUTES
Add the thickening and stir well.
Followed by the beaten egg. Mixed thoroughly with the chillied crabs.
Remove to a serving plate and serve immediately.

Method for preparation of the Fried Vermicelli

Check out recipe here:

https://flofoodventure.wordpress.com/2014/11/26/vegetarian-bee-hoon/

Here’s the unshelled crab served with fried vermicelli.

You can check out this click for Crab Bee Hoon Soup

Click: https://flofoodventure.wordpress.com/2014/02/12/braised-sri-lanka-crab-bee-hoon-soup/

 

How to Clean Crabs?

Though I am an expert in preparing crabs and de shelling them.

I thought this video would be great for noobs who loved eating crabs but do not know how to handle and clean them whether they are raw or cooked crabbies.

Credit goes to the owner of this video clip.

Check out here for all my  crabilicious recipes.

https://flofoodventure.wordpress.com/category/recipe-by-category-crab/

Dipped Chilli Crabs Sauce with Nacho!

 

Introduction:

The popular Mexican tortilla chips are normally served as a snack with cheese dips or sauce is none other than Nachos.

How about trying to dip Nachos with Chilli Crabs sauce?

Mud crabs are commonly used and are stir fried in a semi-thick, sweet and savoury tomato and chilli based sauce. Though its known as chilli crab, this dish is not spicy.

 Ingredients:

2 large fresh Mud Crabs

4 tablespoons of minced garlic

4 tablespoons of minced ginger

Home chicken broth

1 beaten egg

Sauce for Chilli Crab:

2 rice bowls of Maggi Tomato sauce

1 rice bowl of Maggi Chilli Sauce

1 tablespoon coarse sugar

1 tablespoon of Sesame Oil

1 tablespoon Superior Light Soy Sauce

Cleaning Crab:

Using a sharp object or chopstick, pith through the crab at the nerve centres.

Ensure that the crabs are dead before washing  them under running tap water and scrub.

Once the shell is removed, the gills are visible are since they are inedible they must be removed by either using your fingers or a pair of scissors.

Make sure to scrub thoroughly.

Separate the pincers, and sectioned of the crabs and trimmed the sharp ends of the crab legs.

Before cooking crack the pincers and legs with a mallet prior to cooking. Method:

Heat up a large wok, add some cooking oil.

When the wok is hot, add the minced garlic and ginger and still fry until fragrant.

Add the crabs into the wok and fry for about 5 to7 minutes.

Add some chicken stock to bring to a quick boil.

Cover the wok with a cover to expedite the cooking process.

Once the crabs are semi cooked, pour half portion of the chilli sauce and mixed with the crab thoroughly over medium heat.

After a few minutes, include the balance of the sauce and stir through the egg and toss lightly to coat.

Turned occasionally until the shells turn red and the crab is cooked through.

Transfer the cooked crab and the sauce into a large serving dish.

I have prepared additional chilli sauce for the purpose of dipping with Nachos.

These are the small pieces of Nacho that goes well with the chilli crab and the semi thick sauce.

For more crabs recipe:  click: https://flofoodventure.wordpress.com/category/recipe-by-category-crab/