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Hong Kong Stuffed Crab Shells
Tender crab meat mixed with aromatics and seasonings, stuffed into cleaned crab shells, coated in breadcrumbs, and deep-fried until golden and crispy.
ð§ ææ
- 4 large Crab shells(cleaned and from cooked crabs)
- 250 g Crab meat(picked and finely chopped)
- 0.5 medium Onion(finely chopped)
- 1 clove Garlic(minced)
- 1 stalk Spring onion(chopped)
- 2 tbsp Plain flour(for binding and dusting)
- 70 ml Milk
- 1 large Egg(beaten, for egg wash)
- 60 g Breadcrumbs(panko preferred)
- Salt(to taste)
- White pepper(to taste)
- Vegetable oil(for deep-frying)
ðšâð³ äœãæ¹
- 1
Sauté the finely chopped onion in 1 tbsp of vegetable oil until softened. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
- 2
In a bowl, combine the chopped crab meat, sautéed onion and garlic, chopped spring onion, 2 tbsp of plain flour, and milk. Mix gently until well combined. Season with salt and white pepper to taste.
- 3
Lightly dust the inside of each crab shell with flour. Fill each shell with the crab mixture, pressing gently to fill evenly.
- 4
Prepare for breading: first, brush the filled crab shells with the beaten egg wash, then coat generously with breadcrumbs. Repeat the egg wash and breadcrumb coating for a thicker crust.
- 5
Heat sufficient vegetable oil in a wok or deep fryer to 170°C (340°F). Carefully place the stuffed crab shells into the hot oil, breadcrumb-side down.
- 6
Deep-fry for about 4-5 minutes, spooning hot oil over the exposed top of the crab shells to ensure even cooking. Flip carefully and fry for another 2-3 minutes until the breadcrumbs are golden brown and crispy.
- 7
Remove the stuffed crab shells from the oil and drain on paper towels. Serve hot.
ð¡ ããã®ã³ã
- âUse fresh crab meat for the best flavor. If using pre-cooked crab meat, ensure it's not watery.
- âDouble-coating with egg wash and breadcrumbs creates a crispier exterior.
- âMaintain the oil temperature to prevent the breadcrumbs from burning before the filling is heated through.
- âEnsure crab shells are thoroughly cleaned and dried before stuffing.
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- Add a pinch of curry powder to the crab mixture for an aromatic twist.
- Mix in some finely diced water chestnuts for added texture.
- Serve with a side of Worcestershire sauce or a sweet chili dipping sauce.