Category Archives: Crab

Chili Crab

Actually this dish is much simpler than it looks.

Ingredients:

mud crab 1 (mine is very small, about 300g)

garlic 5 cloves

red chili 6

dried red chili 3

shallot 4

ginger 3 slices

sugar 1 tbsp

salt 1/2 tsp

tomato sauce 2 tbsp

egg 1

water 1/2 cup hot

1, Make paste: put garlic, shallot, ginger, chili into blender. Blend till very fine paste.

2. Clean crab and cut into quarters. Dust crab with corn starch.

3, Heat 2 tbsp oil in a pan. Add in crab to fry a bit till red. Then set crab aside for later use.

4, Same pan, add in a little more oil. Fry the paste till aromatic.

5, Add in sugar, salt, and tomato sauce. Mix well.

6, Add in crab, give it a good stir.

7, Pour in hot water. Turn to low heat and simmer for 10 mins.

8, Beat 1 egg into a bowl. Add egg in while stirring.

9, Fry manto (steamed buns) till golden brown.

10, Garnish chili crab with cilantro and serve with fried manto.

Recipe: Crab & Vermicelli

Vermicelli is a good match for many vegetables and seafood.

1. Soak vermicelli in water for several mins or till it becomes soft. Cut a bit with scissors. Drain them.

2. Clean the crab. Take off the shell. Remove the intestine. And cut into smaller parts.

3. Place crab pieces in a bowl. Add in 2-3 tablespoon corn starch. Shake a little bit to let crab be coated with starch.

4. Heat a pan. Oil in. Fry crab till golden brownish. Take them out.

5. Heat the same pan. Add a little extra oil if needed. Add in chopped garlic and ginger. Sauté till aromatic.

6. Put the crab back in. Pour in 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 1/2 tablespoon oyster sauce, 1 tsp sugar. And enough water covers all ingredients.

7. Cover the lid. Simmer with low/medium heat for 15 mins.

8. Add the soaked vermicelli. Mix vermicelli with sauce and crab for about 3 mins.

9. Season with salt. Garnish with spring onion.

Coconut Curry Crab

1. Chop 4 cloves of garlic, 2 red chili, a small chunk of ginger. Put them in a small bowl, add in 1 tsp oil, mix well.

2. Heat a pan on stove. Add in garlic, ginger and chili mixture. Also add in 1-2 tablespoon curry powder. Sauté till aromatic.

3. Put crab in the pan. Sauté for 1 min.

4. Pour in 400ml coconut milk and 1 cup water. Stir to mix.

5. Add in 1 tablespoon salt, 1 tablespoon sugar and 1 stalk lemon grass. Turn to low heat. Simmer for 10-15 mins.

6. Pour in 100 ml coconut cream. Bring to boil. And ready to serve.

Prepare a Christmas Feast with a King Crab

Yesterday when my husband and I were buying groceries in a supermarket, we noticed there was sale of king crab. Turkey is too big for us to have for Christmas, so a king crab sounds a good idea.

Today when I got up, the first thing I needed to do is to defreeze the king crab we bought. Then I disassembled it into several parts.

For the central body, I took the Shell off. Then picked the meat out. Heat a pan, melt a small piece of butter. Put the meat in. Sauté a bit. Add in 1 tablespoon flour. Quickly stir. Then add in 3-4 tablespoon milk. Stir slowly and evenly to let it reduce to white sauce. Put the crab meat white sauce into the shell. Sprinkle cheese. Put into oven ( 200 degree C, 8-10 mins) or till cheese melts.

Crab legs can be divided into three parts: thigh (fat end), middle parts and thin end parts.

For the fat thigh, I used them to cook spaghetti:

Heat a piece of butter in the pan. When melted, add in crab leg. Stir fry a bit. Then add in chopped garlic. Stir till aromatic. Pour in a little white wine. Simmer a little. Season with salt and black pepper. Add in chopped parsley and cooked spaghetti. Quickly stir evenly.

For the middle crab leg parts, I roast them with garlic butter. Put a small chunk of butter in a bowl. Add in chopped garlic, a little salt and pepper. Blend well. Cut half the shell off ( or even less). Then spread garlic butter onto meat. Put into oven. 180 degree C and 20 mins.

For the thin ends, I cut them into smaller pieces. Marinate with a little cooking wine and corn starch. Heat a little olive oil in the pan. Put the crab leg pieces in. Stir fry for 2-3 mins. Add in chopped ginger and spring onion. Quickly stir fry. Add in a little cooking wine, light soy sauce and oyster sauce. Quickly blend evenly and serve hot.

For the claws, I used them to cook light soup. Put crab claws, corn pieces, Chinese yam, mushroom, ginger shreds and spring onion pieces into a pot. Pour in 1 1/2 bowls of water. Turn to high heat. When water boils, put in salmon slices. Turn to middle heat and cook for 3 mins. Add in 1 tsp sweet cooking wine and salt. Cook for another minute.

And that’s it. Our Christmas feast made by a king crab.

Merry Christmas everyone!

Crispy Fried Soft Shell Crabs


My husband has been asking me to cook fried soft shell crab for him for a long time. We finally bought some frozen soft shell crabs from a fish market.

I cleaned crab according to this YouTube vedio:

1. Wipe the crabs with kitchen towel.

2. In a bowl add in 1/4 cup milk and half of a small beaten egg. Mix them well.

3. In a platter, add in 1/2 cup flour, 1 tsp salt and 1 tsp black pepper. Mix them well too.

4. Dip crab in flour mixture first, then milk mixture and last flour mixture again. Shake off the excess.

5. Heat some oil in the pan. I shallow fried them instead of deep frying. When the oil becomes very hot, put flour-coated crabs in. Fry each side till golden brown. Actually, I fried them till dark golden brown so that they can be very crispy.


Serve with lemon wedges.

My husband loves it. He said it’s almost same as he had in restaurant.

Fried Breaded Crab Cake


My husband always keeps talking about soft shell crab. So we bought two packs the other day. And I planned to cook them today. Yet, when they were thawed, I found they were not whole crabs as we expected. Shell was removed and crab meat was tore apart. So I decided to change my recipe and cook fried breaded crab cake instead.

1. Sprinkle some salt and black pepper over crab meat. Mix them evenly.

2. In a bowl, pour in 1/4 cup water, 1/2 cup milk and beat in one egg. Mix them well.

3. In another bowl, add in 1 cup bread crumbs and 1 1/2 tsp thyme. Mix them well too.

4. Heat skillet on stove. Pour in enough oil.

5. Make crab meat into small or medium balls. Dust them with flour. Then dip in milk egg mixture. Dust with flour again. Dip in milk egg mixture again. Roll in bread crumbs at last.

6. Fry in oil till golden brown.



Serve hot with mayonnaise or salad cream.




Crispy outside, and very tender inside. Yummy!

Butter Crab

1. Clean crabs and tear them into smaller pieces. I used two medium mud crabs. I also crack the claws.

2. Dust crab pieces with salt and cornstarch.

3. Heat some oil in the pan. Shallow fry the crab till about half-cooked.

4. Dish crab out. Leave a little oil in the pan. Heat again. Sauce chopped garlic, chili and curry leaves ( I didn’t have curry leaves, so I just added some chopped spring onion).

5. Put in a piece of butter into pan. After melted, put crabs back in. Stir fry for a minute or two.

6. Pour in 1/2 cup milk. Turn to high heat. When it boils, turn to medium heat. 

7. Cover the pan with lid. And simmer for 5 mins.

8. Remove lid. Stir fry for another 2 or 3 mins. Milk will reduce again.

9. Pour in one beaten egg. Quickly stir it. And milk will be dry. Stir fry a bit to let egg sauce sticky to crab.

Ready to serve.

Creamy Butter Crab


1. Clean crab and tear it into small pieces.

2. Marinate crab with a little cooking wine and corn starch.

3. Heat some oil in the pan. Fry crab till red. And take them out.

4. Heat 200g butter or margarine in the pan. When melted, put in chopped garlic. Stir fry a bit.

5. Add in 200g evaporated milk. Stir well.

6. Put crab in the pan. Simmer for 10 mins.

7. Add in chopped chili. Simmer for another minute. Dish out.


The creamy sauce is ideal dip for bread. Very creamy.