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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!

Pan-fried Cumin Baby Potatoes

1. Wash baby potatoes and peel them. You can also leave the skin on.

2. Put potatoes in a deep pot. Pour in enough water covers all potatoes. Heat on the stove and boil for 15 mins. If your potatoes are much smaller, then you can just boil for 10 mins.

3. Drain the potatoes. Heat a little olive oil in the pan.

4. Put potatoes in the pan. Fry till golden brown on the surface.

5. Sprinkle salt, cumin and pepper. Stir fry evenly.

Pan Fried Eggplant

1. Cut eggplants into thick pieces. Cut several times on each side.

2. Heat some oil in the pan. Fry eggplants till each side gets golden brown. Then take out.

3. Put some chopped ginger and spring onion in the pan. Stir fry a little.

4. Put fried eggplants back in the pan. Add in 1 tsp light soy sauce, 1 tsp dark soy sauce and 1 tsp sugar. Stir fry evenly.

5. Sprinkle some chopped garlic granules and salt. Stir fry evenly for another minute. Dish out.

Pan Fried Pork Chop


Pork chop marinated with salt and black pepper for a while.

1. Heat pan with medium-high heat.

2. Put pork chop in the pan. Fry each side for around 3 mins.

3. Add in a pieces of butter in the pan. When butter melted, use a spoon to scoop butter onto chop. Flip the chop, and keep doing this procedure. Till chop is done.

4. Take chop in the plate. Chop onion and bell pepper into strips. 

5. There will melted butter left in the pan. Heat it. 

6. Put chopped vegetables in. Stir fry.

7. Add in a little salt, black pepper and sugar. Simmer for around 2 mins.

Then the side dish is done. Put it aside the chop.

Pan Fried Pork Bun


Dough wrapper:

200g flour, a little yeast, a little baking soda mix with water into a dough. Wrap with plastic for 20-30 mins.
Pork filling:

Minced pork 250g mix with light soy sauce, dark soy sauce, salt, sesame oil, chopped spring onion, chopped ginger, Ground assorted spice and a little sugar.

Mix them well.
Divide dough into small pieces. And make each piece into wrapper.


Then put some pork filling in the center.


Wrap the pork filling tightly.


Heat some oil in the pan. Put bun in the pan with the top down.


When the bottom turn golden brown. Add in water as high as 1/2 bun’s height.

Cover the pan with lid. Till the water dry.
Sprinkle some black sesame and chopped spring onion.