The flesh of the Crabs is rich in
trace elements essential for a healthy body such as B vitamins and iron, zinc
and selenium.
This is plain and simple but will
give you more than thirty minutes great eating value. You need a reasonable
sized Crab, around 1 kg plus, preferably male, since they have larger pincers
and more white meat. Have a large pot of boiling salted water to hand, and
plunge the Crab into the water. Pop on the lid and simmer for 20 minutes for a
1 kilo Crab and an extra 10 minutes per kilo afterwards. Remove and allow to
cool slightly so that you can prepare the Crab for serving.
Insert your fingers or a sharp
blade to a point in between the eyes and open up the bottom shell. Remove the
lungs, they look like white pieces of the vegetable Okra. They are just not
digestible by our own bodies and will pass harmlessly through our system. Then
remove the small stomach pouch.
Your meal is ready, with the
brown internal soft Crab meat and the white meat in the shells. Be warned
though that the pincer shells are going to need some cracking, so have a small
mallet and board at hand.
This option 'Dressed Crab' is one
of the most traditional ways of serving a Crab. Cook and clean the crab as
above. Remove the brown meat from the shell and the white meat from the claws.
Take the shell, and with a small pair of pliers gradually remove the side
pieces of shell so that you end up with an open oval bowl shape to place the
flesh.
At both ends place equal amounts
of brown meat, then place the white meat carefully in the middle. The more time
and care you take the more attractive the result. Have a boiled egg at hand,
separate the cooked white from the yoke and finely chop both. Sprinkle the
mixture to separate the brown and white meat. Possibly sprinkle the egg with chopped
parsley. Serve with a salad and bread.
For this dish you will need the
cooked Crab claws, and as many as you can afford. They need to have the bottom
part of the shell removed so that they will be easy to eat and will be coated
in the spicy sauce. You will need sesame oil for flavour, very finely chopped
chillies, with or without the seeds dependent upon your tolerance level,
chopped garlic, chopped lemon grass, Thai fish sauce and a slug of rice wine.
Gently soften all the ingredients then add the Crab claws to coat with the
sauce.
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