Stuffed Crabs are a fun way of serving crabs. They are especially good to serve to kids or persons not skilled at eating the whole crabs. My version of Stuffed Crabs is a mild cheesy delight that focuses on keeping the flavours of the crab alive. They are very easy to make though the cleaning of the crabs needs some effort. But hey, don’t be put off, it is worth the effort!
Yield: 7 to 10 Servings
Prep. Time: 60 Mins.
Cooking Time: 12 to 15 Mins.
Baking / Grilling Time: 15 + 5 Mins.
[ Standard Measure – 1 cup = 250 ml ]
- Crabs [Blue Swimmers / Sea Crabs] – 7 to 10 big
- Onion (finely chopped) – 3 to 4 small
- Capsicum (finely chopped) – ½ medium
- Garlic (finely chopped) – 6 medium cloves
- Cheddar Cheese (grated) – ½ cup
- Milk – ½ cup
- Milk Cream – 2 tbsp.
- Butter – 2 tbsp. + 2 tsp.
- Bread Slices (dry, edges trimmed, cut into tiny cubes) – 2 small
- Black Pepper (freshly ground) – ½ tsp.
- Bread Crumbs – 2 tbsp.
- Salt – ½ tsp. or to taste
Step 1: Wash the crabs and place them whole in a large vessel. Add 100 ml water and cook covered on low heat for 15 minutes. Then switch off the heat and let it rest for 15 minutes.
Step 2: Once the crabs have cooled, open each one of them and keep the shell aside. Discard the stomach sac and the gills. Now use a small dessert fork and remove the flesh / crab meat from the crabs using the fork. Break open the claws and remove the meat from them too using the fork. Keep the meat aside and discard all the other parts except the shell.
Step 3: Heat 2 tbsp. butter in a pan and sauté the garlic for a few seconds on low heat. Then add the onion and sauté for a minute. Add the capsicum and sauté for another 2 to 3 minutes.
Step 4: Add the crab meat and sauté for another minute. Add a pinch of salt and a pinch of pepper and mix well. Next add the milk and mix. Lower the heat to low and let it cook for 2 minutes.
Step 5: Next add ¾ portion of the grated cheese and the milk cream and continue cooking on low heat whilst stirring the mixture for about a minute.
Step 6: Next add the bread cubes and season with the remaining salt and pepper or to taste. Mix and switch off the heat (The mixture should be a bit wet and not dried out. You can use a little more milk if too dry).
Step 7: Clean the shells that you had reserved to remove any residue tissue. Spoon the stuffing into all of the shells till you have used it all up. Sprinkle some bread crumbs on each of the stuffed crabs and then some of the leftover grated cheese and top with ¼ tsp. butter. Place on a baking tray. Do this for all the shells.
Step 8: Pre heat an oven to 180° c for 15 minutes and when heated place the tray with the stuffed crab shells into the oven and bake for 10 minutes. Later, switch to grill mode and grill for another 5 minutes, till the crust is light golden.