Stuffed Crabs

Name: Stuffed Crabs
Yield: 8 Servings
Cuisine: Chinese
Ingredients: 8 nos Medium small flower crabs; 8 pcs Crab shells, cleaned and dried; 2 Egg white, for coating; Some Breadcrumbs, for coating; 200 g Minced chicken; 1 Egg; 50 g Coconut milk; 2 tbsp Cornflour; 5 - 6 pcs Kaffir leaves, finely shredded; 1/2 tsp AJI-NO-MOTO® Umami Seasoning; 1 tsp Black pepper powder; 1 tbsp Fish sauce; 4 - 5 pcs Shallots; 2 pips Garlic; 3 - 4 slices Ginger; 2 - 3 sprigs Coriander roots and leaves

1 hour 30 minutes

8 Servings

Recipe Description

Simple and delicious Stuffed Crab recipe because it is cooked using easily available ingredients and soft crab meat. These Stuffed Crabs are also healthier and suitable for the elderly and children.

Nutrition Value in 1 Serving

Calories

167.6 kcal

Carbohydrate

9.76 g

Protein

14.7 g

Fat

7.8 g

Sodium

330.3 mg

Ingredients

8 nos	Medium small flower crabs
8 pcs	Crab shells, cleaned and dried
2	Egg white, for coating
Some	Breadcrumbs, for coating

Ingredients A

200 g	Minced chicken
1	Egg
50 g	Coconut milk
2 tbsp	Cornflour
5 - 6 pcs	Kaffir leaves, finely shredded
1/2 tsp	AJI-NO-MOTO® Umami Seasoning
1 tsp	Black pepper powder
1 tbsp	Fish sauce

Ingredients B: to grind

4 - 5 pcs	Shallots
2 pips	Garlic
3 - 4 slices	Ginger
2 - 3 sprigs	Coriander roots and leaves

Method

Steam crabs and flake off the meat.
In a large bowl, mix together crabmeat, ingredients (A) and (B) to a gluey paste.
Stuff the paste into the crab shells.
Glaze the top with egg white and coat lightly with breadcrumbs.
Heat oil and fry till golden brown with medium fire.

Tips

With the application of AJI-NO-MOTO®, it is able to reduce about 15% of sodium while maintaining the same deliciousness of the dish.