Best 2 Ginger Mud Crabs Recipes
Indulge in a culinary journey to Southeast Asia with this collection of tantalizing ginger mud crab recipes. Originating from Singapore and Malaysia, these dishes showcase the harmonious blend of sweet, savory, and spicy flavors that define this region's cuisine.
Discover the classic Singaporean Ginger Mud Crab, where succulent mud crabs are smothered in a velvety gravy made from ginger, garlic, and a symphony of aromatic spices. Experience the fiery rendition from Malaysia, the Chilli Ginger Mud Crab, which brings a thrilling heat to the party.
For those who prefer a milder touch, the Non-Spicy Ginger Mud Crab offers a delightful balance of flavors without compromising on taste. And if you're a fan of black pepper, the Black Pepper Ginger Mud Crab is a must-try, delivering a robust and peppery kick.
Each recipe provides step-by-step instructions, ensuring that even novice cooks can create these delectable dishes. With mouthwatering images and helpful tips, these recipes will guide you in selecting the perfect crabs, preparing the aromatic ginger paste, and mastering the art of creating that luscious gravy.
Whether you're hosting a special occasion dinner or simply craving an extraordinary seafood feast, these Ginger Mud Crab recipes will transport your taste buds to the vibrant streets of Southeast Asia. So, gather your ingredients, roll up your sleeves, and prepare to embark on a culinary adventure like no other.
GINGER CRAB
This recipe is the creation of Janie C. in Hawaii. It's made using the Dungeness crab "clusters", the part of the crab where the legs join the body. Because so much of the meat is visible in these pieces, they really soak up all the gingery, garlicky flavor of the oil. Serve over hot medium or long grain rice.
Provided by Chilicat
Categories Crab
Time 30m
Yield 5-7 serving(s)
Number Of Ingredients 9
Steps:
- Drain crab clusters (the less water in the mixture the better). In a large wok or pot add oil, cilantro, green onion, ginger, garlic and peppers. Heat oil and ingredients until hot, stirring occasionally. Do not burn oil.
- Add oyster sauce to taste. Add gradually and mix well before adding more - the mixture should taste slightly sweet, not salty. Remove from heat and add crab, stirring to ensure crab is well seasoned.
- Let sit with no heat for ten minutes or longer to allow crab to soak. The crab tends to be more flavorful if allowed to soak longer before serving. Do not soak overnight.
GINGER MUD CRABS
This is from the ABC TV show The Cook and the Chef but when the DH and I went to make it we could not get mud crabs (not even blue swimmers) for the first time in weeks, so saving here for when we get the opportunity to get the mud crabs. Finely got the chance to make this last night and have made some adjustments (found some errors in the original recipe) - I have left the quantities the same but for us I only used half as much, onion, spring onion and capsicum and I changed the timing to reflect what I believe it would take the average person to make.
Provided by ImPat
Categories Crab
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Freeze mud crab for 30 minutes and then blanch in boiling hot water and then submerge into ice water to refresh.
- Clean and chop the crab in quarters, remove lungs and crack the claws by hitting them across the middle with a knife.
- Add some off cuts of ginger and spring onion to the water in a pot on which you can sit a bamboo steamer, add the crabs to the steamer and steam for about 6 to 8 minutes or alternatively I would use my electric steamer or if you have a pot with holes in the base site that on a another pot with water.
- Heat the peanut oil in the wok until smoking.
- Add onion and cook till almost transluscent and then add garlic and cook for a few minutes.
- Add the julienned ginger and chillies if using, 1 inch lengths of spring onion white part and the capsicum and sugar and fry a few minutes until fragrant.
- Add crabs and toss, then add shoaxing wine, oyster sauce, sesame oil and stock and vinegar and cook for a few minutes (I just had this all mixed in a jug to pour in).
- Sprinkle with sliced spring onion greens and coriander leaves on serving (as we don't care for coriander I omitted).
- Serve with steamed rice.
Tips:
- For the freshest crabs, look for ones that are lively and have bright, orange-red shells. - Clean the crabs thoroughly before cooking. Scrub them with a stiff brush and rinse them well under cold water. - Be careful not to overcook the crabs. This will make them tough and chewy. - Serve the crabs with a dipping sauce of your choice. Some popular options include ginger-soy sauce, garlic-butter sauce, and lemon-pepper sauce.Conclusion:
Ginger mud crabs are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that will impress your friends and family. So next time you're looking for a seafood dish that is both flavorful and unique, give ginger mud crabs a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #seafood #asian #diabetic #crab #stove-top #dietary #shellfish #equipment
You'll also love
