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Chilli
Mud Crab (or Bugs)
Crab Monterey
Crab Hors D'oeuvres
Crab Stuffed Mushrooms
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Chilli Mud
Crab (or Bugs) (Serves 2) |
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Ingredients: |
Method: |
1
Green Mud Crab (or 1 kg Green Bugs)
1 large Onion, Chopped
3 Cloves Garlic, chopped
3 chillies, chopped, seeds removed
2 tablespoons Ginger, chopped
4 tablespoons oil
1 cup Tomato (or BBQ) sauce
3/4 cup White Wine
1/3 cup White Vinegar
1 tablespoon Cornflour
1 Egg |
Clean
and crack the mud crab (or halve bugs). Place the onion,
garlic, chillies and ginger in a processor and blend.
Mix the wine and cornflour together in another
bowl. In a heavy frypan warm the oil and slowly cook the
onion/garlic/chilli/ginger mix. Add the tomato sauce and
when the mixture is hot add the mud crab (or bugs) turning and
basting until done.
Remove the crab (or bugs) from the pan and
keep warm. Turn the heat down to low and add the
wine/flour mixture, then the egg/vinegar mixture and stir
until sauce thickens.
Pour the sauce over the crab (or bugs) and
serve immediately with boiled rice. |
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Crab
Monterey |
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Ingredients: |
Method: |
600g frozen chopped -spinach
2 teaspoons Chicken stock powder
250g Sour cream
2 teaspoons Cayenne pepper
250g Artichoke hearts, drained -and quartered
250g Crab meat, drained & flaked
1 tablespoon Butter |
Place frozen spinach in a 10-cup
shallow microwave-safe casserole; sprinkle with instant
chicken broth; cover with wax paper. Defrost in microwave oven
ten minutes, rotating dish and stirring once; drain well; stir
in sour cream and cayenne; arrange artichoke hearts and crab
atop; dot with butter and cover again with wax paper.
Microwave on high 5 minutes, or until heated through. |
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Crab Hors
D'oeuvres |
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Ingredients: |
Method: |
3 8-oz. pkgs. cream cheese
1/2 cup mayonnaise
1/2 cup dry white wine
2 tbs. Dijon mustard
1 and 1/2 tsp. powdered sugar
1/2 tsp. onion juice
2 cloves garlic, pressed
500g crab meat
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Mix and blend well all the
ingredients.
May be served hot in a chafing dish, or cold.
Serve with crackers |
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Crab
Stuffed Mushrooms (Serves 6) |
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Ingredients: |
Method: |
500g fresh mushrooms,
approximately 35-40
1/4 cup celery, finely chopped
2 tbs. onion, finely chopped
3 tbs. red bell pepper, finely chopped
1/2 pd. crab claw meat
1/4 cup green pepper
2 cups oyster crackers, crushed
1 tbs. crushed garlic
1 tsp. Old Bay seasoning
1/4 tsp. black pepper, ground
1/4 tsp. salt
1 egg
1/2 cup water
6 white cheddar cheese slices |
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Preheat oven to 400
degrees
Sauté celery, onion,
and pepper in butter for 2 minutes, transfer to a
plate and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove
stems.
Set caps to the side and finely chop half of the
stems. Discard the other half of the stems or use
elsewhere.
Combine the sautéed vegetables, chopped mushroom
stems, and all other ingredients (except cheese
slices) and mix well.
Place mushroom caps in individual buttered
casseroles or baking dishes (about 6 caps each).
Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
Bake in oven for 12-15 minutes until cheese is
lightly browned. |
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