Crab Masala Sandwich Omelette Recipe

lemon masala lump crab

Have a happy meal!

INGREDIENTS:

Olive Oil

1 lb Lump Crabs

2 Shallots, finely chopped

2 inches Leeks, sliced thinly

2 Green Chillies, sliced

3 sprigs Fresh Dill

Lemon Masala Spice, to taste

Freshly Ground Pepper

Salt 

5 large Eggs, slightly beaten

1 cup Mozzarella and Sharp Cheddar Cheese, grated

Wholemeal Bread

Drizzle the pan with olive oil.

Fry the lemon masala spice until fragrant.

Saute shallots, leeks and chillies.

Add the lump crabs.

Season with salt and pepper.

Slightly beat the eggs in a bowl.

Drizzle a bit of olive oil in a pan.

Put a heap of lump crab mixture.

Top with a hunk of cheese.

Add fresh dill.

Pour part of the beaten eggs over the mixture.

Cook for 2 minutes. Flip it.

Cook the other side for another 2 minutes.

Spread the omelette on toasted bread.

Green Chili Crab Recipe

Go Green!

Chili Crab is so famous in Singapore. 

Why not make it green for a change? 

INGREDIENTS:

1 big Sri Lankan Crab

1/2 cup Curry Leaves

1 sprig of Spring Onion

1 tablespoon of Sugar

2 tablespoons of Tamarind Juice
Salt and Pepper

Drizzle of Canola Oil

1/4 cup of Water
5 fresh Green Chillies

1 fresh Jalapeno Chilli

2 stalks Lemongrass

5 Shallots

3 cloves Garlic

1 thumb-size Ginger

3 big Green Tomatoes

Clean the crab and chop it into pieces. Steam for 15 minutes. Set aside.

Using a mortar and pestle, pound all the chillies together with

the ginger, lemongrass, shallots and garlic.

Puree the green tomatoes. Set aside.

Drizzle the wok with oil. 
Saute the paste and curry leaves until fragrant.

Add in the steamed crabs.

Pour in 1/4 cup of water and green tomato puree.

Simmer for 3 minutes.

Add the tamarind juice and sugar.

Season with salt and pepper.

Garnish with spring onion.

Black Pepper Crab Recipe

Serves 6

INGREDIENTS:

3 large Live Crabs

A handful Curry Leaves

10 cloves Garlic, peeled

5 Shallots, peeled

3 thumb-sized Young Ginger, peeled

6 stalks Scallions, cut into 1"

3 stalks Lemongrass

2 to 3 tbsp Black Peppercorns, coarsely ground

1 tbsp Oyster Sauce

1 tbsp Miso Paste

1 tsp Chili Paste

2 tsp Sugar

2 tbsp Dark Sweet Soya Sauce

Salt to taste

Coriander leaves to garnish

FOR DEEP FRYING:

280 g Unsalted Butter

1/2 cup Canola Oil

Clean the crabs. Remove the shell. Cut into 4 chunks. Crack the claws. Drain.

Heat half a cup of oil in a wok. Melt 280g butter in oil. Drizzle a dash of salt.

Deep fry the crabs and claws till its shells turn red and the crab meat 

a bit golden brown. Set aside.

Pound the fresh peppercorns using mortar and pestle until coarsely ground.

Set aside.

Put together the garlic, shallots, young ginger, lemongrass, oyster sauce, 

miso paste, chili paste, sugar, dark sweet soya sauce and a quarter cup of 

water in a blender. Puree until smooth. Set aside.

Take about 3 tbsp canola oil and butter used for deep-frying the crabs.

Pour it in a large wok. 

Throw in a handful of curry leaves in the hot oil.

Fry the curry leaves till fragrant.

Pour the puree in the wok.

Stir fry for 3 to 5 minutes.

Add the coarsely ground black pepper.

Stir fry for about 10 seconds.

Add in the deep-fried crabs and scallions.

Mix thoroughly and continue to stir fry for a minute.

Arrange in a large platter. garnish with coriander leaves.

Serve right away.