
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients: 1 Teaspoon(s) Salt 1 Inch fresh ginger root 6 Whole cloves 4 Tablespoon(s) Vegetable oil 1 small Onion, minced 1 Teaspoon(s) Ground ginger 2 Tomatoes, finely chopped 1 Tablespoon(s) Tomato paste 2 Bell peppers 1 Pinch(s) Paprika 1 Teaspoon(s) Cayenne pepper 1 Tablespoon(s) Dried shrimp 1/2 Cup(s) Bread crumbs, whole wheat 1 Egg, hard boiled chopped 1 Sprig parsley 2 Pound(s) Crab meat |
Directions: [I think this recipe assumes raw crabmeat to start, refer to instructions
below about boiling crab meat and alter technique if using pre-cooked crab
meat, perhaps by just boiling some ginger and cloves in small amount of
water and adding a bit to flavor crab. , cmt]
Put crab meat in boiling salted water along with ginger piece and cloves.
Cook about 15 minutes, until meat is tender enough to flake with a fork.
Drain, flake and set aside.
In a heavy pot, heat oil to a moderate temperature and add other
ingredients in the following sequence, stirring for a minute or so between
each: onions, ground ginger, tomatoes, tomato paste, green pepper, paprika,
cayenne, and dried shrimp. Reduce heat and simmer for 4-5 minutes,
stirring constantly, until vegetables are cooked. Add crab meat and stir
another couple of minutes to heat it through. Then spoon the mixture into
clean crab shells or ramekins (small individual baking dishes).
Sprinkle bread crumbs on top of each crab and toast under an oven broiler,
being careful not to let the crumbs scorch. Garnish with egg and parsley.
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