Crab
#COOKING: MARYLAND CRAB CAKES RECIPE
Maryland Crab Cakes. In celebration of what would’ve been the second leg of the American Triple Crown today, the Preakness Stakes, we salute resilience with this dish, which is the pride of Maryland! The race this year will be contested at Pimlico Race Course 10.3.20. We eagerly await as our favourite sport begins surfacing once again across North America! These are divine – crispy exterior, flaky, tangy interior with pronounced notes of mustard and celery. 🦀
Ingredients:
1 lb crab meat/3 cans of Clover Leaf Crab Meat
2 eggs
3 tbsps mayonnaise
1/4 cup celery, diced thinly
1/2 cup bread crumbs
2 tbsps fresh parsley/cilantro, chopped
2 1/2 tbsps Dijon Mustard
1 tbsp Worcestershire Sauce
1/2 tsp celery salt
1/4 tsp paprika
1/8 tsp nutmeg
Sea salt and pepper
Canola Oil
Instructions:
1. In large bowl, mix all ingredients, adding crab last. If using fresh crab, ensure there are no shards of claws and shells. If using canned crab, ensure you drain and pat dry with paper towels. As often, canned crab is salted, account for less salt in your recipe.
2. Form mixture into six even patties and place on parchment paper-lined tray. Refrigerate 1-2 hours, covered.
3. Heat canola oil in large skillet till hot, medium-high heat. Fry crab cakes on each side about 4-5 minutes or till golden brown.
4. Transfer to platter lined with paper towels to absorb oil.
5. Arrange on clean platter. Garnish with parsley/cilantro and serve with Tartar Sauce and a lemon wedge.
(Photo credit: Mr. Will Wong)
#COOKING: SINGAPOREAN CHILLI CRAB RECIPE
Singaporean Chilli Crab on BBQ Pork & Scallop Fried Rice. Mildly-spicy and tangy, sauce bursting each bite!🌶🦀
Crab:
1 2 lb live Snow Crab, cleaned and sectioned
2 tomatoes, sectioned
2 tbsps ketchup
1 tsp organic raw sugar
1/2 tsp sea salt
2 tbsps soy bean paste/Miso paste
1 tbsp tamarind paste (or a few seedless candied tamarind)
1 medium white onion, minced
1/2 sweet red pepper, sectioned
1/2 sweet orange pepper, sectioned
1 stalk green onion, minced
4 cloves garlic, minced
3 green chillies, seeded and minced
2″ cube ginger, minced
1 egg, beaten
Coriander
Lime wedge
BBQ Pork & Scallop Fried Rice:
4-5 cups cooked white rice, chilled overnight
2 eggs, beaten
1/4 cup green peas
1/4 cup corn kernels
1/2 cup Chinese BBQ Pork, diced
1/2 cup Bay Scallops, brined in salt water
1/4 cup sweet red/orange peppers
1 cup Chinese Broccoli, minced thinly
1 stalk green onion, minced
2 tbsps Crab Tomalley (green gunk from crab)
2 tbsps soy sauce
Sea salt and pepper, to taste
Banana Leaf
Instructions:
1. With larger skillet on medium-high, heat oil. Once hot, throw-in peas, corn, Chinese Broccoli and peppers. Cook till wilted. Add pork and scallops. Cook till scallops lose translucence; don’t overcook. Season with salt and pepper, to taste.
2. Add egg, Tomalley. Cook till almost done. Add rice. Stir with spatula and add soy sauce. Cook till rice is about to caramelize, about 5 minutes, medium-high heat. Top with green onions.
3. Line bamboo steamer with banana leaf, covering base fully. Transfer rice onto leaf.
4. Boil a bit of water (do not fill too high) in a large skillet/wok with a dome lid. Once boiled, place bamboo steamer in and cover lid. Steam medium-low while prepping crab.
5. In large skillet/wok heat oil till hot. Add ginger, garlic, chillies, soy bean paste and onion. Fry on medium heat 2 minutes.
6. Add tomatoes, sweet peppers, tamarind paste, ketchup, sugar, salt and 1/2 cup water. Bring to boil and add crab pieces. Cover and cook 8 minutes medium-high heat.
7. Remove cover and add beaten egg, stirring gently till egg is wispy, thickening sauce. Remove from heat. Transfer some of crab mixture over rice, not too much sauce. Serve.
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