FRIED SOFT-SHELL CRAB
These crabs are fried to a light crisp, and you can eat the whole crab. It is my favorite food.
Provided by WESBRYANT
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
- Heat oil in a deep fryer to 365 degrees F (180 degrees F). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
- Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 25.4 g, Cholesterol 65.2 mg, Fat 24.4 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 76 mg, Sugar 1.6 g
CHILAQUILES II
Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans.
Provided by Jessica Mariscal
Categories Breakfast and Brunch Eggs
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
- Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
- Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 36.3 g, Cholesterol 116.6 mg, Fat 11.3 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 2.9 g, Sodium 677.2 mg, Sugar 1.9 g
FRIED CHILLI CRABS
Make and share this Fried Chilli Crabs recipe from Food.com.
Provided by kellychris
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash crabs well, washing away any "mossy" spots on the shell.
- Remove hard top shell, stomach bag, and fibrous tissue.
- With cleaver, chop each crab into 4 pieces- 6, if they are large.
- Heat wok. Add oil.
- When the oil is very hot, fry crab pieces until they change color- turning so they cook on all sides.
- Remove to a plate.
- Turn heat to low and fry the ginger,garlic,and red chilis, stirring constantly. They should cook but not brown.
- Add the rest of the ingredients and bring to a boil.
- Return crabs to wok and allow to simmer in the sauce for 3 minutes You may add a little water if sauce reduces too much.
- Serve with white rice.
Nutrition Facts : Calories 303, Fat 27.4, SaturatedFat 4.6, Cholesterol 8.2, Sodium 1175.6, Carbohydrate 11.8, Fiber 1.9, Sugar 7.5, Protein 3.8
SINGAPORE CHILLI CRAB RECIPE BY TASTY
The hype around Singapore Chilli Crab is well-deserved. Discover it for yourself, with this tasty recipe.
Provided by VisitSingapore
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
- In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
- Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
- Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
- Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
- Remove the crab legs and head, and plate up on a shallow dish.
- Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
- Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
- Enjoy!
Nutrition Facts : Calories 715 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 2 grams, Protein 32 grams, Sugar 23 grams
SINGAPORE CHILLI CRABS
I grew up eating this on very very special occassions, and it is one of the best dishes ever! I used to think it was a lot of work to prepare, but really it isn't. Works best with fresh crabs.
Provided by KitchenManiac
Categories Crab
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Pound garlic and chilli.
- Heat the oil in a wok, and fry the garlic and chilli till fragrant.
- Add in crab and stir-fry for a minute or two.
- Mix the tomato ketchup, salt, sugar, soya bean paste, water and corn flour to make the sauce.
- Add the sauce mixture to the crabs, and stir well for two minutes.
- Cover the wok and simmer over high heat for five to seven minutes till the crab shell turns bright red.
- Remove cover, and add in the lime juice.
- Garnish with cilantro leaves and chilli slices.
Nutrition Facts : Calories 525.5, Fat 23.9, SaturatedFat 3.3, Cholesterol 177.1, Sodium 937.6, Carbohydrate 34.4, Fiber 3.3, Sugar 21.1, Protein 45.7
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