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Steamed Prawns with Shaoxing Wine and Egg White "花雕蛋白蒸虾" | Cooking Club Clo.
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Stuffed Crab "釀蟹蓋" | Cooking Club Co.

Stuffed Crab – 釀蟹蓋

Who can resist a crispy on the outside, scrumptious crab filling stuffed on the inside of a crab shell? We all love fried food during the festive seasons, especially during Chinese New Year. Make this dish, I promise all your family members and guests will start gathering around the dining table with chopsticks ready in their hands.

If you’re looking for fresh, locally caught seafood, you can purchase them directly at My Fishman’s website. They do deliver to your home 😉

Use promo code “CCC10” to get 10% off your first purchase – https://myfishman.com/discount/CCC10 – T&C apply.

Preparation

for 2 servings

 

Difficulty level

 

Main ingredients

  • 2 flower crabs
  • 3 to 4 dried shiitake mushrooms, soaked and diced
  • 2 tbsp yellow onion, diced
  • 1 egg yolk
  • 1 tbsp all-purpose flour
  • Some all-purpose flour for dusting
  • Some bread crumbs for breading

 

Seasonings

  • 1 tbsp ginger, minced
  • ½ tsp sugar
  • ½ tsp salt
  • ½ tsp white pepper

Step-by-step

Preparing crab meat

  1. Steam flower crabs for 10 minutes on high-heat. Let cool until easy to handle.
  2. Carefully, extract meat from shells.

 

Preparing shells

  1. For the top shells, trim off the edges until smooth.
  2. Dust shells with flour.

 

Preparing crab filling

  1. Mix together cooked crab meat, shiitake mushrooms, yellow onion, ginger, sugar, salt, white pepper and egg yolk. Mix well.
  2. Add flour. Mix well.
  3. Stuff crab filling into shell using fingers. Gently smooth out the surface.
  4. Cover filling with bread crumbs. Lightly press bread crumbs onto the filling. Make sure all areas are covered.

 

Deep-fry crab

  1. Heat oil on high-heat. Sprinkle a pinch of bread crumbs into hot oil. If bread crumbs bubbling, the oil is hot enough for frying.
  2. Carefully place crab shell-side down into hot oil.
  3. Deep fry for 3 minutes or until golden brown.
  4. Drain excess oil.
  5. Serve while still warm. Enjoy!

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