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I have always thought about starting a cooking blog to document my favourite recipes and cooking journey, but I am an Asian aunty. This means that I will struggle to tell you about the exact quantity needed because we, collectively as a culture, cook by feels and agaration (Singlish for estimation). The beauty of agaration means that we will be tasting the food as we go along, and our eye power will become increasingly cultivated over time to season food that matches our taste buds.
Here’s a recipe for 2, only because it was exhausting to eat the crab all by myself, all ready in 20 minutes.
Prep:
– 1 fairly good size crab (I bought what was on clearance but still looked reasonably fresh), scrubbed hard to get the gunk out from the shell. Be careful of the sharp edges!
– Break up the crab into smaller pieces
– Put the crab onto a plate/bowl and steam it. If your crab is relatively big, steam longer. I estimate about 20 minutes, but use your eye power. You want to see flesh that’s white and flaky, and shell that’s a beautiful vibrant orange
Cook:
– While the crab is in its steam bath, start working on your sauce
– Combine 1/3 block of butter, 2 heaps of minced garlic, some paprika and cajun seasoning, chilli padi, and salt to taste. Stir the mixture at low to medium heat to prevent butter from getting burnt. Once it’s fragrant and well-mixed, turn off the heat while waiting for your crab to be ready. I went a bit more heavy handed on the salt for this and it was de-li-cious!
Assemble:
– Pick up your crab and toss it into your pan. (I used a cast iron pan and didn’t have to worry about the pincers damaging it!)
– You will find some delicious tasting crab jus at the bottom of the bowl. I scooped some over to the butter to create a more watery sauce. Eyeball this. We are not making butter soup.
– Pour it all into a bowl and dust it with some fresh dill and coriander if you’d like
Are you ready to get messy!????
This will be a garlicky good dish, perfect with some bread to soak up the sauce. Alternatively, use the leftover sauce for pasta – I reckon it’s going to be amazing!
This was an unexpected success given that it’s the first time I make crab, but I promise you in the next recipe post, you will get much better instructions, photos and videos.
