Thai Stuffed Crab Recipe - by egourmetstore

Recipes, Articles, Gourmet Shoppe and More

Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service

Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes

Rate Recipe

Review Recipe

Printer Friendly

Thai Stuffed Crab

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :169

Ingrediants

2 cups Crab meat
1/2 cup Ground pork
1 cup Chopped shrimps
2/3 tablespoon Chopped garlic
1 teaspoon Ground white pepper
1/2 tablespoon Chpd cilantro roots (Subst. -- 2 tsp chopped stems)
3 tablespoons Golden Mount or Maggi sauce
1 Jumbo egg
8 Clnd and dried crab shells
1/4 cup Chopped cilantro leaves
2 tablespoons Red chilies -- slivered
Oil for frying

Preparation

*Poo Jah DIRECTIONS: Combine crab meat, pork, shrimps, garlic, pepper, cilantro roots, and Golden Mount sauce well. Stuff in each crab shell and pack tightly. Sprinkle cilantro leaves and red chilies. Smooth the surface and press down securely. Bring a lot of water to a rapid boil in a steamer. Arrange in the stuffed crab shells. Place several layers of paper towels on top of the steamer, NOT the food and replace the cover. Steam for 20 minutes and remove from heat. Cool. Beat the egg in a small bowl. In a large wok, heat lots of oil over medium-high heat. Dip the stuffed crab in the egg and fry meat side down until golden brown. Remove from oil and drain well. Cool slightly and serve immediately. Serve with Thai Sriracha chili sauce as an appetizer. Makes 4 servings. NOTE: Do not fry the crab too long as the stuffing will shrink and fall out of the shell.