Tag Archives: Crab

The crab is an animal that is part of the family of crustaceans. They are animals invertébrés.Il are several species of crab. To name a few, Blue Crab, Crab Chinese, Snow Crab, Coral Crab etc … some are tiny and others are crabs géants.Il sailors, freshwater crabs and land crabs. All have five pairs of legs, the first being shaped clamps.

His body is shaped like a circle and is brown on the back and paler on the belly. The male is larger than the female. Apart from water, it keeps water in its gills to breathe, he does not use oxygen. Crab walk sideways, and it does not slow the contrary. Some dig burrows in the sand and out quickly if they are given the name of ghost crab.

Crabs are actually useful because they clean the sand, but they attack against the young turtles and their eggs. It is carnivorous and feeds also on molluscs.

Crab molt regularly to allow it to grow. After the female has molted, its skeleton is empty. She can lay thousands of eggs that attach under the belly until they hatch.

Pou ja – Thai Crab Stuffed

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Ingredients :

  • 4 medium sized crabs
  • 300 g of ground pork
  • 6 shelled shrimps
  • 100 g of soy vermicelli
  • 30 g of green onion
  • 30 g of coriander
  • 4 fragrant dried mushrooms
  • 1 tablespoon of chili paste
  • 1 tablespoon of cornstarch
  • 1 tablespoon of palm sugar
  • 2 tablespoons of in soy sauce
  • 3 tablespoons of nuoc mam sauce
  • 2 tablespoons of lime
  • 1 teaspoon of glutamate
  • 10 g of fresh ginger
  • 1 teaspoon of freshly ground black pepper
  • 2 egg
  • 1 egg yolk
  • 2 clove garlic

Preparation :

Cook the crabs in boiling water for 30 minutes then remove all the flesh, being careful not to break the shell and clean thoroughly.

Soak the soy noodles in a cold water for 15 minutes, drain and cut

Soak 15 minutes ​​the fragrant mushroom in cold water, drain well then chopped and book.

Chopped coarsely  shrimp and garlic, then chisel green onion and cilantro and set aside.

Cut the palm sugar into small pieces .

In a bowl put the crab meat, the ground pork, shrimp, green onion, cilantro, garlic, ginger, chili paste, the cornstarch, soy sauce, pepper, eggs and 2 tablespoons of nuoc mam sauce and mix everything for a homogeneous good farce.

In a bowl put 1 tablespoon of nuoc mam sauce, lemon juice, the palm sugar and stir until the sugar is well dissolved.

Stuff the shells by packing well to prevent the stuffing from falling during cooking.

Brush over the stuffing with a layer of egg yolk and bake in oven at 180 ° C for 20 minutes.

Serve hot with white rice and palm sugar sauce.

 

Tips : you can cook the stuffed crabs steamed so do not brush with egg yolk and bake for 40 minutes, and if it is with a deep fryer, crabs should be well covered by hot oil and cook 15 minutes over heat strong.

Chili crab et black pepper crab

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Ingredients :

  • 3 tablespoon of soy sauce (Kecap Manis)
  • 3 tablespoon of oyster sauce
  • 3 tablespoons of powdered sugar
  • 2 kg of blue swimming crabs
  • 1 ½ tablespoons of cooking oil
  • 1 ½ tablespoons of butter
  • 1 ½ tablespoon of fresh grated ginger
  • 6 cloves garlic, minced
  • 2 red pepper, finely chopped
  • 1 ½ tablespoon of black pepper
  • 1 ½ teaspoon of white pepper
  • ¼ teaspoon of ground coriander
  • 2 onions, finely chopped
  • ¼ cup of chopped fresh cilantro
  • 3 tablespoons of water

Preparation :

Put soy sauce, oyster sauce, sugar and 3 tablespoons of water in small bowl, stir and set aside.

Pulling on the apron of each crab, remove the top shell, then the feathery gills and viscera. Rinse quickly.

Cut each crab into quarters and break the legs gently.

Heat oil in a wok over high heat, add the crab pieces and stir fry 5 minutes until the shell became bright orange and well-cooked meat.

Add butter, ginger, garlic, chilli, black and white pepper and coriander to the wok. Sauté 30 seconds.

Add sauce mixture, stir and bring to a boil, then simmer 2 minutes. Return the crab to the wok and stir to coat in sauce.

Cook 2-3 minutes to finish cooking the crab, then garnish with onions and coriander leaves.

Serve immediately.

Astuces : we can use other varieties of crabs: mud crab, Crab Flower, Blue swimmer crab, soft shell crabs.

Cha gio – nem – pork rolls with crab

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Ingredients :
For 24 nems

  • 1/2 cup of soy vermicelli
  • 1 small onion, finely chopped
  • 6 spring onions, finely chopped
  • 250g of minced pork or sausage
  • 185 g of crab meat
  • 1/2 teaspoon of salt
  • 1 teaspoon of fish sauce
  • 1 1/4 teaspoon of ground black pepper
  • 1/2 packet of puff pastry for spring rolls or rice
  • cooking oil
  • salad leaves
  • Fresh mint leaves
  • fresh coriander leaves
  • half cucumber slices

Preparation :

Soak some vermicelli for 10 minutes in hot water, drain and cut into 2.5 cm, with a knife.

Place in bowl with onion, spring onion, pork, crab, salt, the fish sauce and pepper. Mix well.

Place the sheets of rice dough on a damp cloth. When each sheet is softened, cut into 4 pieces. Put amidst 2 teaspoons of farce.

Fold the ends toward the center and roll it so that the farce is completely trapped. Put some water on the edges so that it does not open.

When all the rolls are ready, heat oil in a wok or deep fryer and fry until they become golden. Then drain on paper towels.

Wrap each roll in a lettuce leaf with some mint and cilantro and a slice of cucumber. Serve with rice and the nuoc cham sauce.

Tips: There are many variations of traditional spring rolls, according to farce that can be used with pork, chicken, crab and shrimp. The farce of the Imperial vietnamese recipe is only seasoned with the pepper and salt, without adding soy sauce or fish sauce or spices. It includes bean sprouts and no added herbs or aromatic plant. The farce of nem is exclusively wrapped with the rice cake. Please note that the farce should never contain oyster sauce, or bamboo shoots, or ginger or curry powder or spice or mint leaves chopped or potato, and even less soy sauce. In any case, the farce not should be cooked before rolling in the rice cake! The farce is cooked during the frying of the roll.

Anecdotes : The Nem or Cha Gio is a traditional festive dishes of Vietnam. Very popular in the ancient imperial court of Vietnam, this dish is commonly known as Pâté Imperial, Imperial roll or nem in France or Spring roll and Vietnamese Spring Roll in Anglo-Saxon. Called Nem Ran in northern Vietnam, and Cha Gio in the south, where the name “nem” instead refers to pieces of pork into squares fermented (nem chua) or a skewer of pork meatballs, baked barbecue (nem nuong).

Chirashi sushi – rice with fish, seafood and vegetables

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Ingredients :

  • 1 cup of sushi rice
  • 4 dried mushrooms
  • 1 tablespoon of Japanese soy sauce
  • 1 teaspoon of sugar
  • 100 g of crabmeat or cooked shrimp
  • 100 g of raw fish net
  • 2 eggs
  • 1 pinch of salt
  • oil
  • 50 g of bamboo shoots, thinly sliced ​​
  • 1 little box of cooked peas
  • 1 piece of lotus root canned minced
  • 1 tablespoon of kombu (kelp) salt and vinegar, minced
  • 1 tablespoon of takuan (radish with salt and vinegar), sliced ​​
  • few sprigs of beni shoga (pickled ginger) for garnish

Preparation :

Prepare the sushi rice to cool.

Soak mushrooms 20 minutes in hot water (keep water), then remove inediblestems and slice caps and cook 10 minutes in 1/2 cup of their soaking water, withsauce soya and sugar.

Crumble crab meat or shrimp cut into strips.
Make a thin omelette undercooked, and cut into thin strips.

Mix rice with all ingredients, using the most colorful for garnish and serve cold.

Astuces : It may be added to this rice salad all kinds of ingredients.