Stuffed crabs is a very popular dish found in Kemaman, another district of Terengganu. It is something like a ' must eat ' food for tourists visiting there and not just that, i read that people purposely make a stop in Kemaman on the way to or back from their holidays in Cherating just to taste these crabs. If you google ' stuffed crabs kemaman' you will be able to find a list of pages on this subject alone. So i'm here today trying to replicate this famous kemaman crab dish at home judging from how people described, "stuffed with crab meat and veggies" and with a little discussion with Wendy and also tips from my mum.
Initially i made this earlier using ready cooked crab meat, then something was wrong somewhere and the 2nd time i made this, i bought the crabs and did the peeling myself , it was not a nice job doing that but i needed to try. If you plan to cook this in the future, you can actually get the ready cooked crab meat from sellers and also ask them for the shells, i believe that they will have it, saves time but here i just want to show you that even if you are not able to get the ready cooked crab meat, you can still do it from scratch. I bought 5 crabs and after peeling the crab, the stuffing itself are just nice enough for 5 shells.
To obtain the crab meat, clean and boil the crabs first..
|boil them for about 4-5 minutes or till cooked, then you can start peeling them|
|mix the ingredients and seasoning, dust the inner part of shells with flour and stuff in the filling|
|another coat of flour before frying. slowly put them into the hot oil. During the frying process,|
reduce the heat to medium low, they will kind of float to the top
Crab meat 240gm
1 medium size onion, cut into small cubes
carrot, an inch, cut into small cubes
2 water chestnut, cut into small pieces
some coriander leaves
1/2 tsp salt
1/2 tsp chicken powder
1 egg, beaten
1 tsp tapioca /cornflour
dashes of white pepper
oil for deep frying and extra tapioca flour for coating
1. Mix all the ingredients together in a bowl and put in the seasoning, mix them till well combined and leave them for 10 minutes.
2. Dust the inner part of shells with a little flour , stuff the filling into the empty crabs shells and before frying, coat the filling layer with flour again. Repeat with the rest and deep fry them in hot oil, takes just about 4 minutes to cook each shell.
I am submitting this post to Malaysian Food Fest ( Terengganu Month) hosted by frozen wings