Tuesday, August 24, 2010
Stuffed crab (South Indian style)
Stuffed crab is one classic seafood starter and I have adapted the complete south Indian style in cooking it. I made a masala gravy with crab, later extracted the meat, mixed it along with the thick gravy and stuffed it back into the well preserved crab shell. Here goes the recipe...
Crab (cleaned) - 2 large
Shallots or small onions - 15-20 nos
Tomato - 1 nos
Ginger- garlic paste - 1 tbsp
Chilly powder - 2 tsp
Pepper powder - 1 tbsp
Salt for taste
Oil - 2 tbsp
Crab shells - 2 nos
Make a smooth paste of onion and tomato and keep aside. In a wok, heat oil and saute ginger-garlic paste, add the smooth onion and tomato paste and saute for 2-3 min. Add chilly powder and stir well. Add the cleaned crab claws and crab, along with salt and pepper. Cover and cook till its done (add little water for cooking). At this stage the crab will change its color to a nice orange and white combination. Cool and extract the crab meat. Put the meat back into the thick gravy and mix well. Heat if required. Stuff this in a clean crab shell and serve.
Can also dip the stuffed crab shells in egg and flour batter and then roll over breadcrumbs and deep fry them for a complete fried version.