Garnish with the green portion of the scallions and serve!īe prepared for a little messy, yet fun eating experience because the sauce is finger lickin’ good! It’s much like eating steamed crabs except the crabs are already dressed during preparation.Įveryone has their own way of eating their crabs but there is one cool video that how you how to eat a whole crab here that gives you an idea of the crab eating experience. Cook for about 1 minute and stir and toss the crab until the liquid is reduced. Fried soft-shell blue crab is a highly-sought delicacy as well. Toss in the crab until coated and cover the wok. cooked hard shell, eaten in crab cakes or in other recipes. Turn heat to medium high and add the curry powder, turmeric powder, salt, sugar, water and Shaoxing wine. Ingredients 36 live blue crabs cup seafood seasoning (such as Old Bay) cup salt 3 cups beer 3 cups distilled white vinegar cup seafood seasoning (. Add the ginger.Ĭaramelize for 1-2 minutes on low heat, and then add the garlic, shallots, and the white portions of the scallion. There should be a tablespoon or more oil left in the wok and if not, add more until you have at least 1 ½ tablespoons. This process should take about 5 minutes and the crab should be about 80% done. Turn the heat to medium and fry until they’ve turned red-orange. Sear the crabs, paying special attention to the open dredged areas in order to seal in the juices. Heat the wok over high heat and add 3 tablespoons of oil.
The way to do it is to sear the crabs on all sides to get the same effect. In most restaurants, crabs are almost always deep fried first, so they are cooked quickly and the juices get sealed in. But since we’re doing this at home, we don’t have to get out the deep fryer. They should be as fresh as possible! After the crabs are prepared, pat them dry and dredge them with flour. To prep the crabs, check out our Scallion Ginger Cantonese Crab recipe for very detailed instructions. On with the recipe! Curry Crab: Recipe Instructions They are more difficult to find, but if you give it a try, let us know how it turns out by leaving a comment. Soft shell crabs would make this dish really perfect (and easier to eat, of course). One option I added in the recipe that I have not tried yet, is using soft shell crabs. If you haven’t had it, but you’re feeling a bit daring, then go for it! I know the crab preparation can be a bit daunting, but believe me, it is totally worth it. If you have had a curry crab dish in a restaurant before, then you know how delicious it can be. For something a little more traditional, try crab meat, cream, and Parmesan.
#BLUE CRAB RECIPE CRACKER#
I had this dish in Macau last year, and I knew I had to replicate it at home. Chef Bryan Voltaggio makes a loaded with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. We always manage to prepare a few dishes during crab season, while the crabs are at their best. But Curry Crab is such a delicious and tasty dish…you just have to try it if you haven’t before! Ok, so we acknowledge that crab isn’t the easiest critter to prepare.
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