that you have successfully cleaned and taken apart your crab(s),
it's time to hit the stove and get cooking and turn your hard
earned catches into mouth-watering dishes.
After scrounging around, I finally managed to find some crab recipes that seemed suitable for this guide. These recipes look like they are pretty simple to carry out, and the pictures in the cook books look pretty appetizing. I think I have tasted some of these recipe and the crabs were pretty delicious as I recall. These recipes weren't written specifically for Dungeness or red rock crabs, but the recipes should work for these two species. By the way, most of these recipes are of Asian origins, as I am from Asia (China, to be precise), so I might as well put up some recipes which results in crabs that I would enjoy eating. Here are the recipes. Note: tsp=teaspoon, tbsp=tablespoon, g=gram
1: Steamed Crab with Egg White and Shaoxing Wine
Recipe 2: Malaysian Style Black Pepper Crab
Recipe 3: Crabs with Ginger and Welsh Onion in Casserole
Recipe 4: Steamed Crab with Glutinous Rice
Recipe 5: Curry Crab
Recipe 6: Baked Crab with Butter
2 egg whites (egg whites from two eggs)
1/4 of an egg yolk
1 can of fine stock (chicken stock soup)
1/2 tsp of salt
1/2 tsp of sugar
1/3 cup of Shaoxing/Hua Diao wine (sold in Chinese supermarkets)
1. Discard crab guts and organs, rinse well and chop into pieces. Arrange on plate and steam for 8 minutes.
2. Whisk egg white. Drain off liquid from steamed crab, mix well with egg white and seasoning. Pour mixtures over crab and steam for 4 minutes.
3. Pre-heat the wine, pour over steamed crab and serve.
2 tsp of minced shallot
2 tsp of minced garlic
2 tbsp of fried dried shrimps, chopped (go to you local Chinese supermarket to find these)
15 pieces of curry leaves
2 pieces of Thai chilies, chopped
1 tbsp of black pepper
1 tsp of wine
10g of butter
1 tbsp of Tapioca starch
1 tbsp of soy sauce
1 tbsp of oyster sauce
1 tsp of chicken powder (powder used to make chicken soup)
2 tbsp of water
1. Rinse crab and discard the guts. Cut into pieces.
2. Coat crab with tapioca starch and deep-fy in boiling oil for 1 minute. Take out crab and drain oil.
3. Sauté shallot, garlic, dried shrimp, red chilies, black pepper, curry leaves in boiling oil until fragrant. Put in crab and stir fry well. Add wine and seasoning.
4. Add butter, cover with lid and cook for 4 minutes. Serve when ready.
240g of welsh onions
160g of ginger
1 tsp of brown sugar
1 tsp of potato starch
1/2 tsp of salt
5 tbsp of water
1. Clean, chop, and drain the crabs.
2. Clean and chop the Welsh onions; peel the ginger, then cut into thick slices.
3. Scald the crabs in oil until 80% done, scoop out crabs.
4. Heat 1/2 cup of oil, sauté the ginger pieces with shallots and half of the Welsh onions, dump in the crabs, cover and simmer for 3 minutes, sprinkle with wine, stir in seasoning, cover and simmer for another 8 minutes, add the remaining Welsh onions, mix well and serve.
Tip: The cut crab should be cooked immediately or the meat will lose its freshness and go bad.
2 pcs salted egg yolk
480 g glutinous rice
1 pc lotus leaf
1. Soak the glutinous rice in water for 2 hours. Then steam for 30 minutes. Set aside.
2. Rinse the crab and steam for 3 minutes. Set aside.
3. Chop the salted egg yolk into pieces and fry with oil. Then add in the glutinous rice and mix well.
4. Put the lotus leave onto the basket. Then place the crab and glutinous rice and steam for 2 minutes. Ready to serve.
10 g onion
10 g chili
5 g minced garlic
5 g Brandy
30 g crab stock / fish stock
3 g coconut milk
3 g minced onions
1 g minced lemongrass
2 g minced garlic
2 g minced chili
2 g minced shallot
2 g chili powder
3 g curry powder
2 g Turmeric powder
1 g Cinnamon
1 g Bay leaf
1. For the curry paste: Heat oil. Stir fry the onions, lemongrass, garlic, chili and shallot until fragrant.
2. Add the remaining ingredients and cook on low heat for about 20 minutes.
3. Heat oil. Stir fry the onions and chili until fragrant. Add the garlic and curry paste and stir well.
4. Add the crab and sauté for 2 minutes. Sizzle Brandy.
5. Add the crab stock and curry paste and cook for 2 minutes. Stir in the coconut milk and cornstarch water and serve.
5 pcs mushroom
1/2 pc onion
1 tsp chopped ginger
2 pcs aluminum foil
A. 1/2 tsp salt
1 tsp wine
B. 2 tbsp Japanese soy sauce
1/2 tsp sugar
1 tbsp butter
1. Cut the crab and rinse. Then marinate with seasoning A.
2. Soak the mushroom and remove the stem and slice into strips. Shred the onion. Fry the ginger with 1 tbsp of butter. Then add in sliced mushroom and onion. Then add seasoning B.
3. Put all the fried ingredients on the foil. Then add in the crab. Cover with another piece of foil. Bake in oven at 200 degrees Celsius for 20 minutes.