Crab Recipes - Australian Fishing Charters Online

CRAB AND WATERCRESS SOUP CHICKEN AND CRAB WITH AVACADO SAUCE SWEET CHILLI MUD CRABS CRAB NACHOS CRAB AND CORN PANCAKES WITH SPICY YOGHURT SALAD

		CRAB AND WATERCRESS SOUP		Top of page
		2 medium uncooked blue swimmer crabs 2 teaspoons butter 1 small carrot, chopped 1 stick celery, chopped 6 cups (1 1/2 litres) water 30g butter, extra 1 small onion, chopped 1 small carrot, chopped, extra 1/4 cup plain flour 1 cup chopped fresh watercress 1/4 cup dry white wine 1/4 cup cream	Remove flesh from body and claws of crabs. Melt butter in large saucepan, add crab shells, carrot and celery, stir constantly over medium heat for 5 minutes. Add water, bring to boil, reduce heat, simmer, uncovered, for about 30 minutes or until liquid is reduced by half. Strain stock, discrad shells and vegetables, reserve stock. You need 3 cups of stock for this recipe. If you have evaporated to much liquid, make up to required amount with water. Heat extra butter in large saucepan, add onion and extra carrot. Stir constantly over medium heat for about 5 minutes or until carrot is soft. Add flour, stir until smooth, stir constantly over low heat for 2 minutes. Gradually stir in reserved 3 cups stock, stir constantly over low heat until mixture boils and thickens. Add watercress and crab, simmer, uncovered, for about 5 minutes or until crab is cooked. Blend or process mixture in several batches until smooth. Return soup to pan, add wine and cream, reheat without boiling. SERVES 4.

		CHICKEN AND CRAB WITH AVACADO SAUCE		Top of page
		30g butter 1 small onion, finely chopped 210g can crab, drained 1 tablespoon chopped fresh parsley 4 medium chicken breasts plain flour 1 tablespoon oil AVACADO SAUCE 1/2 small onion, chopped 2 tablespoons dry white wine 2 tablespoons water 1 tablespoon chopped fresh parsley 1/2 cup cream 1/2 cup milk 1/4 small avacado 2 teaspoons chopped fresh parsley, extra	Melt butter in small sacepan, add onion, stir constantly over medium heat for about 2 minutes or until onion is soft. Place crab in medium bowl, stir in onion mixture and parsley. Cut a pocket in underside of each chicken breast, fill with crab mixture. Lightly dust each fillet with flour. Heat oil in medium frying pan, add chicken in single layer, cook on both sides over medium heat for about 15 minutes or until tender. Drain on absorbent paper, serve with warm sauce. AVACADO SAUCE Combine onion, wine, water and parsley in small saucepan, cook over medium heat until onion is soft and liquid evaporated, add cream and milk, bring to boil, remove from heat, add avacado. Belnd or process until combined, stir in extra parsley. SERVES 4

		SWEET CHILLI MUD CRABS		Top of page
		4 cooked mud crabs 1 teaspoon sesame oil 2 tablespoons oil 2 cloves garlic, finely chopped 2 teaspoons finely chopped fresh ginger 1 small fresh red chilli, finely chopped 1/4 cup oyster sauce 1/4 cup hoisin sauce 2 tablespoons sweet ground bean sauce 1 cup water 2 teaspoons cornflour 1/4 cup water, extra	Cut crabs in half, crack nippers with nut cracker or mallet. Heat oils in large frying pan or wok, add garlic, ginger and chilli, stir-fry until garlic is lightly browned. Add crabs in 2 batches, stirfry 3 minutes; drain. Return all the crabs to pan, add combined sauces and water; mix well. Cov, cook for 3 minutes. Blend cornflour with extra water, add to pan, stir constantly over high heat until mixture boils and thickens. SERVES 4

		CRAB NACHOS		Top of page
		2 x 170g cans crab, drained 310g can red kidney beans, drained 410g can tomatoes, drained 2 tablespoons tomato paste 1/2 x 35g packet taco seasoning mix 100g packaged corn chips 1 1/2 cups (185g) grated tasty cheese 1 medium avacado 1 tablespoon lemon juice 1/2 cup sour cream	Combine crab, beans, crushed tomatoes, tomato paste and seasoning in large saucepan. Bring to boil, reduce heat, simmer, uncovered, for about 10 minutes or until mixture is thick; stir occassionally. Pour mixture into large ovenproof dish, top with corn chips, sprinkle with cheese. Bake in moderate oven for 15 minutes or until cheese is melted. Blend or process avacado and lemon juice until smooth. Serve nachos with avacado mixture and sour cream. SERVES 6.

		CRAB AND CORN PANCAKES WITH SPICY YOGHURT SALAD		Top of page
		170g can crab, drained 2 small potatoes, finely grated 1medium carrot, finely grated 130g can creamed corn 130g can corn kernels 3 green shallots, finely chopped 1 tablespoon chopped fresh parsley 1 egg, lightly beaten 2 tablespoons sour cream 2 tablespoons oil SPICY YOGHURT SALAD 3 medium carrots, coarsely grated 1 tablespoon chopped fresh parsley 3 teaspoons chilli sauce 3/4 cup plain yoghurt 2 teaspoons honey	Press excess liquid from crab, potatoes and carrot. Combine crab potatoes, carrot, both cans of corn, shallots, parsley, egg and cream in large bowl. Heat oil in large frying pan, pour 1/4 cup mixture into pan, flatten gently with egg slide, cook over medium heat for about 5 minutes on each side or until crisp; turn cakes once during cooking; drain on absorbent paper. Serve with spicy yoghurt salad. SPICY YOGHURT SALAD Press excess liquid from carrots. Combine carrots, parsley, sauce, yoghurt and honey in medium bowl. SERVES 4.

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