Mauritius Island

Stuffed crab

rating :

temps de préparation :

1 h 15mns

temps de cuisson :

20 min

Ingredients :

(for 4 personnes)
-4 medium-sized crabs
-100g smoked bacon (or smoked ham)
-2 eggs
-1 tbsp flour
-100g bamboo shoots (or celery sprigs)
-100g Paris mushrooms, canned
-3 flavoured mushrooms (optional)
-10g black mushrooms (optional)
-50g soya vermicelli (or 100 cooked rice)
-salt
-pepper
-1 tbsp white vermouth (or porto)
-2 tbsp soya sauce
-1 tsp sugar
-10 drops of sesame oil (optional)
-2 pinches of glutamate (optional)

Method :

Preparation:
Simmer or steam the crabs in warm water for approximately 20 minutes and shell them to remove the meat. Keep the shells aside.
Cut the bacon into thin strips.
Soak the black and flavoured mushrooms in warm water for 1 hour and drain well.
Coarsely chop the bamboo shoots and the three types of mushrooms.
Soak the bamboo shoots in warm water for 15 minutes. Drain them and cut them into 5 cm chunks.
In a salad bowl, whisk the eggs whilst gradually adding the flour.
Pour all the ingredients into a salad bowl, including the crab meat. Mix well until you obtain a stuffing mixture.
Divide the mixture into four portions and put it into the crabs’ shells whilst slightly pushing down.
Wrap the stuffed shells in squares of grease-proof paper (or wax paper) measuring 30 cm. Roll the edges of the paper well to make small bags.
Heat 2 litres of groundnut oil in a deep fat fryer at 180° C. Fry the crabs in the oil for 15 minutes.
Drain on kitchen paper and serve. It’s is up to the guests to open the bags either with their forks or Chinese chopsticks.

Runweb tip :

You can keep the shells for later use. You can then, use canned crabmeat to do this recipe over again. It is recommended to add some chopped ginger (or powdered ginger) and/or chopped chives to the stuffing mixture. You can prepare the bags several hours before and leave them in the fridge and fry them only at the time of serving.