1.Beer Grilled Crab
Ingredients:
2 Flower Crabs
200 ml of Beer
60 g of Shredded Onion
30 g of Shallots
Seasoning:
30 g of Cream
5 g of Salt
3 g of white pepper
Directions:
Step 1. Wash the crabs and remove the unwanted parts. Set them aside for now
Step 2. Preheat the oven at 200°C for 5 minutes.
Step 3. Lay a layer of tinfoil over a plate. Next, place the shredded onions and shallots on it. Then. add the crab.
Step 4. Pour beer in. Then. add cream, salt and white pepper as seasoning for the crab.
Step 5. Wrap the tin foil up tightly and place it into the preheated oven. Bake at 200°C for about 25 minutes and the dish is ready to be served.
2.Three Cups of Flower Crab
Ingredients:
2 Flower Crabs
50 g of Old Ginger
60 g of Garlic
30 g of Red Pepper
50 g of Shallots
20 g of Basil Leaves
50 g of Cornstarch
500 ml of Salad Oil
Seasoning:
25 g of Black Sesame Oil
30 ml of Rice Wine
25 g of Soy Sauce
50 ml of Water
15 g of Soy Sauce
15 g of Black Vinegar
5 g of Pepper
Directions:
Step 1. Cut the legs off and remove the shell of the crabs. Then, wash the crab follow by covering the shell in a layer of cornstarch.
Step 2. Heat up some salad oil in a pan. When the oil boils, add the crabs and fry them until they are golden brown. Then, remove them from the pan and drain off excess oil.
Step 3. Heat up another pan. Then, add black sesame oil, add ginger, garlic, red pepper section and green onion section. Fry them until they turned fragrant.
Step 4. Next, add rice wine, soy sauce paste, water, soy sauce, black vinegar and pepper. Bring them to a boil.
Step 5. Then, add the fried crab into the pot and cook until it is almost dried up. Finally add the basil leaves on top and the dish is ready to be served.
3.Stir Fried Crab with Curry
Ingredients:
2 Flower Crabs
30 g of Minced Garlic
100 g of Shredded Onion
80 g of Shallots
30 g of Shredded Red Chilies
120 g of Celery
1 Egg (Beaten)
60 g of Cornstarch
525 ml of Salad Oil
Seasoning:
30 g pf Curry Powder
20 g of Soy Sauce
50 g of Oyster Sauce
200 ml of Stock
Pepper
Directions:
Step 1. Wash the crabs and cut them into small pieces. Next, pat the crab claws with a generous amount of cornstarch.
Step 2. Heat up some oil in a pan. Next, fry the crabs until they are nearly cooked and turn golden in colour. Then, remove the crabs from the pan and set them aside for later.
Step 3. Heat up another pan. Next, add salad oil and sauté the minced garlic, onion, green onion, red chilies, celery.
Step 4. Then, add curry powder, soy sauce, oyster sauce, stock and pepper into the pan for flavour.
Step 5. After that, add the fried crabs from earlier in and stir-fry a while. Next, add the stock in and let the dish simmer over a slow heat until it is dry.
Step 6. Finally, add the beaten egg liquid. Remove the dish from the pan and the dish is ready to be served.
4.Salt and Pepper Crab
Ingredients:
2 Flower Crabs
30 g of Minced Garlic
20 g of Minced Red Chilies
50 g of Cornstarch
525 ml of Salad Oil
Seasoning:
Salt
Pepper
Directions:
Step 1. Clean the crabs and cut them into pieces. Next, pat a proper amount of cornstarch on the part of the crab claws.
Step 2. Heat up a pan. Then, add 500ml of salad oil and heat it up to about 180℃.
Step 3. Put the crab pieces in and fry them until they are golden brown.
5.Typhoon Shelter Fried Crab
Ingredients:
1 Flower Crab
100 g of Garlic Kernels
30 g of Shallots 30 g
1 Chili
Seasoning:
A. 2 tablespoon of Cornstarch
B. 1/2 teaspoon of Salt, 1/2 teaspoon of Chicken Seasoning Powder, 1/4 teaspoon of Sugar, 1 teaspoon of Cooking Wine, Red Chili Flakes
Directions:
Step 1. Cut the crab into small pieces; mince the garlic, shallots, and chili. Set them aside for later.
Step 2. Place the minced garlic and chopped shallots in a pan with some oil. Fry them slowly over medium heat for about 5 minutes until they turned slightly golden. Next, Sprinkle the crab pieces with some dried cornstarch and fry them in the frying pan for 2 minutes until the shell is crispy. Then, remove the crabs and garlic form the pan.
Step 3. Pour the oil out of the pan. Then, place the pan back on the stove and turn on the flame. Add the minced chili and stir-fry. Next, add the crab cubes and minced garlic along with all of seasoning B. Stir-fry the dish until it is dry and fragrant. The dish is now ready to be served.
6.Crab Rice Noodle
Ingredients:
450 g of Flower Crabs
100 g of Rice Noodles
10 g of Shrimp
20 g of Shiitake Mushrooms
30 g of Shallots
30 g of Onions
10 g of Celery
10 g of Carrots
Seasoning:
600 ml of Water
2 tablespoon of Sugar
1 tablespoon of Oyster Sauce
1 tablespoon of Rice Wine
1 tablespoon of Shacha Sauce
1 tablespoon of Fermented Bean Curd
Directions:
Step 1. Wash crabs and removing the internal organs; Soak rice noodles and dried shrimps in water until they become soft; Soak shiitake mushrooms in water until soft then shred them.
Step 2. Peel and shred the onion; Cut celery into sections; Peel and shred the carrots, set them all aside for later.
Step 3. Heat up some oil in a pan. Next, add dried shrimps, shredded shiitake mushrooms, green onions and onions in. Fry them until they become fragrant.
Step 4. Next, add the crab, celery and carrots. Stir-fry them for a while before adding all the seasonings and bring them to a boil. Pour the crab along with the gravy on a plate and the dish is ready to be served.
7.Ginger Fried Crab with Spring Onion
Ingredients:
800 g of Flower Crab s
10 slices of Ginger
4 cloves of Garlic
2 Green Onions
Cornstarch
Seasoning:
1 and a half tablespoons of Oyster Sauce
1/2 cup of Stock
1 teaspoon of Salt
1 teaspoon of Sugar
1 teaspoon of Shaoxing Wine
Directions:
Step 1. Cut ginger into thick slices; Cut green onion into sections; Dice garlic. Set them aside for later use.
Step 2. Wash the crabs.
Step 3. Sprinkle a thin layer of cornstarch on the crab. Heat up half a cup of oil in a pan.
Step 4. Place half of the ginger slices into the pan and sauté until they become fragrant. Then, place the crab in and fry the crab until it turns red. Remove the crabs from the pan and drain off the excess oil.
Step 5. In the same pan, add ginger and garlic. Sauté them over medium-high flame before adiing half of the green onion into the pan.
Step 6. Add the crab body back in and stir fry.
Step 7. Next, add the crab shells back in. Mix the crabs well with wine, stock and seasonings. Cover the pot and let it simmer for one minute on medium-high heat.
Step 8. Open the lid, add the remaining scallions and add 1/2 teaspoon of cornstarch to thicken the gravy. The dish is now ready to be served.
