Easy Crab Cake

It’s been a long time that I did not able to eat crabs here in Kuwait because I really don’t know why everytime I ate crabs here I experience nausea and headaches whereas in Philippines, no matter how many crabs I ate, I did not feel anything bad in my stomach.

We went to the fish market the other day and I cannot resist to buy the crabs there, we immediately boiled it but I never eat it since I was afraid that I might get sick again, lol, so I flaked the remaining and made it into this recipe because I knew that when I cook and ate it with some ingredients, I never feel bad at all.

Ingredients:
1 cup cooked crab flakes
2 tbsp. chopped onion
1 tbsp. chopped tomato
2 tbsp. fine bread crumbs
1 egg, beaten
1 tsp. fish sauce
¼ tsp. black pepper powder
¼ tsp. salt or to taste
Cooking oil for deep frying

Directions:
1. Combine all ingredients together in a bowl except the cooking oil. Mix very well.
2. Heat cooking oil in a frying pan, take 1 tbsp. from the batter, flatten on a frying pan and fry until golden brown, turning once to cook the other side.
3. Drain on paper towels to absorb the oil, serve with your favorite dipping sauce.

Related Posts:
Baked Fish with Crab and Cheese

Baked Fish with Crab and Cheese

 This recipe was emailed to me few weeks ago from..oh I forgot 😦  (if you read this then please email me), however as usual I always modify the ingredients based on my taste and what were available in our kitchen.  The orginal recipe calls for cheese flavored bread crumbs and jalapeno peppers, I  just used normal bread crumbs,  we also ran out of jalapeno last night so I  omitted it, I served it with sweet chili sauce instead.  

 

Ingredients:
400 g fish fillets
1 cup cooked crabmeat, flakes
1 small onion, minced
2 tbsp. bread crumbs
2 tbsp. grated mozzarella cheese
4 tbsp. melted butter
2 tbsp. chopped bell pepper, any color
salt to taste (optional)

Marinade:
3 tbsp. Italian Style Dressing
2 tbsp. soy sauce
 

Directions:
1. Combine marinade in a shallow dish, then marinate fish fillets for one hour.  Discard marinade and transfer and arrange the fish into a baking dish.

2. Preaheat the oven to 200 degrees C.

3. Combine crabmeat, onions, bread crumbs, cheese, butter, bell pepper and salt, mix well.  Spread the mixture evenly pver the marinated fish fillets.

4. Bake for 30-35 minutes in a preaheated oven.  

5. Serve with hot chili sauce on top.

Noodles with Crabmeat Sauce

We still have in the fridge some of the boiled crabs that I cooked few days ago because I only used 3 of them for the Crabs with Coconut, so I took out all of its meat and made it into sauce for this noodle dish.

Ingredients:

150 g. dried egg noodles, boiled

5 cups water

1 tbsp. oil 

Sauce

1 cup cooked crabs meat with fats if possible 1 medium onion, minced2 cloves garlic, minced1 medium carrots, cut into thin strips

1/2 cup corn kernels

2 cups water

3 tbsp. oyster sauce

Soy sauce to taste

1 tsp. cornstarch dissolved in ¼ cup water

1 stalk green onions, cut into 1 inch length

2/3 cup snow peas (optional)

Pepper to taste

2 tbsp. cooking oil  

Directions:

1. Bring 5 cups of water to a boil, add noodles and 1 tbsp. oil, boil for 3 minutes. Drain, transfer to a platter and set aside.

2. Heat 2 tbsp. oil in a wok, sauté  garlic and onions for few seconds, then add carrots and corn kernels.  Stir, then add crabmeat and water. Let it boil and simmer for 1 minute.

3. Add oyster and soy sauce, mix well.  Season with pepper if desired. 4. Stir in the cornstarch mixture, cook until slightly thickened.

5. Add snow peas.

6. Turn off heat, pour the mixture over the boiled noodles. Garnish with the green onion. Serve.  

Crabs with Coconut

The recipe of this dish had been filed in my recipe collection since few years ago and I always forgot to try it because our all time favorite way to cook crabs at home is simply boiling it.  Few days ago, we bought some crabs and I  tried to cook it this way:

Ingredients:

3 medium fat crabs, boiled

1 cup desiccated coconut (chopped young coconut if available)

1 ½ cup coconut milk

1 thumb-sized ginger, minced

1 medium onion, minced

1 jalapeno pepper, chopped

Salt and black pepper to taste 

Directions:1. Open and remove all the shells fat lining.2. Mix crabs fat lining with desiccated coconut, few salt and half of the minced onion.3. Fill the shells with the mixture.

4. Wrap each shell with aluminum foil.

5. Arrange the other part of the crabs in a pan and place over them the shells wrap in aluminum foil.

6. Add coconut milk, ginger, onion, jalapeno pepper, salt and black pepper.  Let it boil, simmer for 3 minutes.

7. Unwrap the shells and transfer to a platter. Serve.

Related Post:
Stuffed Crab

Crab Curry 2

The first crab curry that I made was a product of my experimentation, it was cooked like the Chicken Curry and it was a little bit soupy but this one is different, I used little amount of coconut milk only to cook and moistened the crabs, I also added beaten egg which turned lumpy with the coconut milk and the crabs juice. So yummy.

Ingredients:
3 pcs. medium crabs
3/4 cup coconut milk
1 egg, beaten
1 tbsp. curry paste
1 medium onion, sliced
1 ripe tomato, sliced thinly
2 tbsp. grated ginger
1 tsp. chopped red chili (optional)
1/2 tsp. sugar
salt to taste
1 stalk green onion, cut into 1 inch length
3 tbsp. cooking oil

Directions:
1. Cleaned the crabs, open the shell of each and cut it into 4 pieces.
2. Heat oil in a pot, saute onions, ginger and tomatoes for 1 minute. Add the crabs and curry paste and stir fry until the crabs’ color turns into red-orange.
3. Add the coconut milk,sugar,red chili and salt, cook for 5 minutes or until the crabs are done.
4. Add the beaten egg, stir to mix with the ingredients well. Cook until the egg and coconut milk turns lumpy. Stir in the chopped green onions. Cook for few seconds, turn off heat and serve.

Crab Curry

This dish was product of my experimentation again, I just want to try how does it taste and fortunately it was good.

Ingredients:
5 medium crab, raw or pre-boiled
2 cups thick cups coconut milk
1 cup broth
2 tbsp. green curry paste
1 eggplant (big variety), sliced
1 carrot, sliced thinly
5 pcs. lemon leaves
crushed ginger, grated
1 medium onion, sliced
3 cloves garlic, minced
1 tsp. sugar
1 tbsp. fish sauce
2 tbsp. cooking oil
1 fresh stalk of lemon grass
1 stalk green onions, cut into 1.5 inches diagonally
salt to taste

Directions:
1. If using raw crab, clean it, and take the legs off the body. Cut the body into 2 pieces, discard the hard shell.
2. Heat oil in deep pan and saute garlic, onions and ginger. Then,add the crabs and curry paste, stir fry for 5 minutes then add broth, lemon leaves and lemon grass. Cook until liquids are reduced.
3. Stir in carrots, eggplants and coconut milk. Simmer until the vegetbles are done.
4. Add fish sauce, sugar, salt and pepper. Cook for 1 minute.
5. Off the heat and add green onions. Serve.

Stuffed Crab

Stuffed Crab is very common in many restaurants especially in the Philippines, there are also many variations in cooking this dish, some add meat, chicken or shrimps. They also add some vegetables like potatoes, carrots, and many strong herbs. Another variation is adding breadcrumbs, bread cubes, mayonnaise , cream. cheese, etc. However none of the above-mentioned fillers seems to interest me. I tasted many variations but the most simple one is the best for me, I like the stuffed crabs to be very natural in taste, I mean really crab. Did you got me?  To make the very real and natural tasting stuffed crab, here’s the ingredients that I used:

Ingredients:
Crabs, boiled or steemed
Some chopped onions
Crushed ginger
Crushed garlic
Chopped tomatoes
Black pepper powder
Light soy sauce
Chopped jalapeno
Green onions
Eggs
Oil

Directions:
1. Remove crabmeat from shells. Flake evenly, set aside.
2. Saute onion, garlic, ginger and tomatoes in hot oil. Add crabmeat, green onion and jalapeno. Season with light soy sauce and pepper. Set aside.
3. Clean the crab shells. Moisten with beaten eggs and fill with the mixture.
4. Pack each shell firmly then dip in beaten eggs. Fry bottom side down in hot oil. Baste top with hot fat until top puffs up and turns golden brown. Drain and serve hot.