Crab Recipes (2010-02-18)
Here are two simple recipes of the two dishes I made using the blue swimmers. There's no measurement for the seasonings, I just used a dash of this and a splash of that, it's the most un-stressed way to cook!
Vegetables Topped With Crab Sauce (serves 2)
Ingredients: Any vegies you like to eat with the sauce ( I used
spinach and oyster mushrooms), 2-3 crabs, ginger slices, Chinese wine,
chicken stock
- Remove carapace and lungs of crabs, halve the body, rinse, pat dry. Place on plate, sprinkle a tsp of Chinese cooking wine over the crab, put 1-2 slices of ginger on each piece and steam for 10 minutes on high heat.
- Reserve all the juices from the plate, remove the meat from the crab and set aside.
- Stirfry the vegies and place in a serving plate.
- Heat a cup or so of stock, add the reserved juices, season with white pepper, salt, and sugar. Add crab meat, thicken with cornstarch slurry. Pour over vegies.
Ingredients: 2 crabs, 60 gm dried rice vermicelli rehydated in cold
water for an hour, chicken stock, sliced shallot, chopped ginger,
garlic, scallions, Chinese chilli bean sauce
- Remove carapace and lungs of crabs, halve the body, rinse, pat dry. Sprinkle a tbsp of cornstarch over the crab pieces making sure the cut sides are covered.
- Heat oil in pot, panfry the crabs over high heat for about 5 minutes.
- Add shallots, ginger, garlic, a tsp of chilli bean sauce, fry another minute.
- Add 2 cups or so of stock, vermicelli, a splash of Chinese wine, white pepper, salt, and sugar. Cover and cook 10 minutes.
- It should be a sauce consistency by now; if too thick, add some
more stock or water; or cook uncovered if too runny. Top with
scallions and serve.
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