Wednesday, 5 December 2012
Meat and top shell of 5 pieces steamed crabs
1 medium potato diced
1 medium carrot diced
1/2 cup bread crumbs
1 medium onion, minced
1 piece long green chili, chopped
1 medium tomato, diced
2 teaspoons fresh parsley, chopped thinly
1 teaspoons garlic powder/3 cloves garlic, minced
1/2 teaspoons salt
a pinch of ground black pepper
2 tablespoons cooking oil for sautéing
2 pieces raw eggs
1 to 2 cups cooking oil for frying
Heat pan and pour-in 2 tablespoons of cooking oil.
Sauté onion and tomatoes.
Add potato and carrot. Cook for 3 to 5 minutes
Put-in the long green chili and crab meat (you may include the juice of the crab for additional flavor).
Cook for 2 minutes.
Add parsley, garlic powder, salt, and ground black pepper. Stir.
Turn off the heat and place in a large bowl.
Once the temperature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
Stuff each crab shell with the mixture.
Heat a pan and pour-in 1 to 2 cups of oil.
When the oil becomes hot, deep fry the stuffed crab shells. The part with the stuffing should be facing up.
Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
Turn off the heat and transfer to a serving plate.
Serve with tomato ketchup as dipping sauce. Share and enjoy!