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INGREDIENTS

■ 12 small crabs, cooked and meat extracted or 240g of crab meat

■ 3-4 tablespoons of olive oil

■ 180g red onion, finely chopped

■ 180g onion, finely chopped

■ 1/2 teaspoon of turmeric powder

■ 6 tablespoons of Panko breadcrumbs

■ 4-1/2 tablespoons of hot water

■ 9 green pimento stuffed olives finely chopped

■ white pepper

To cook:

■ cooking oil for deep frying

■ 1/4-1/2 cup of Panko breadcrumbs

■ 1 egg beaten

■ sweet chilli sauce to serve (optional)


DIRECTIONS

1. Shred the extracted crab meat or ready prepared crab meat and set aside in a mixing bowl. If stuffing the shells, scrape them out with a spoon, put in a pan with sufficient water to cover and bring to a boil for 3-4 minutes. Remove from the pan, rinse and set aside to dry.

2. Finely chop the onion and red onion, or pulse in a blender separately. Finely chop the olives and set aside. Put the 6 tablespoons of breadcrumbs in a bowl and add hot water, mix and leave to soak.

3. Heat 3-4 tablespoon of olive oil in a pan and cook the onions over medium heat till softened and shiny, add the turmeric powder mix through the onions and cook for a further 2-3 minutes. Add the crab meat and soaked breadcrumbs, mixing and cooking for a few minutes and then the chopped olives and white pepper. Cook for a couple of minutes more and transfer the crab mixture to a bowl.

4. Fill each crab shell with a heaped spoon of the crab mix, rounding the top - or form 12 mini patties.

5. Lightly beat the egg in a bowl and brush ove the crab filling, or patties. Sprinkle over the breadcrumbs and press in lightly to cover the filling. Refrigerate the crab for 20-30 minutes to firm up.

6. To cook: Heat 4-5cm of oil in saucepan to 170˚C, and deep fry a few at a time for 2-3 minutes until golden.

Transfer to a paper towel or rack to drain for a few minutes before serving with a sweet chilli or other sauce.


Prep-Cook: 30m | Inactive: 20m |Cook: 10m | Yield: 12 |

Macao Deep Fried Stuffed Crab Shells Recipe

Caranguejo em Casquinhas

Macao Deep Fried Stuffed Crab Shells| Caranguejo em Casquinhas

Translated and adapted from the recipe by Maria Celestina de Mello e Senna, Gastronomia Macaense - Receitas da Celestina 2, Projecto Memória Macaense

Deep fried stuffed crab shells with a shredded crab, turmeric, onion and green olive filling.