Caranguejos Recheados (Stuffed crabs)
Ingredients
- 6 Crabs medium-sized, washed
- 2 oz Butter
- 1 Onion large, minced
- 2 Green chillies minced
- 6 cloves Garlic lasan, minced
- 1 tsp Ginger adrak, minced
- 1/4 tsp Turmeric haldi powder (optional)
- a pinch Black pepper kali mirch powder
- Salt to taste 2 tsp Green coriander hara dhaniya, finely chopped
- 2 tsp Lemon nimbu juice
- 1 Egg large, beaten
- 1 oz Breadcrumbs
- 1 tbsp Butter
Instructions
- Plunge the crabs into a pan of boiling water. Boil for a few minutes till they turn red. Drain and cool.
- Remove the hard shells, wash and keep aside. Carefully remove and discard the stomach pouch and the gills.
- Lift out as much meat as possible from the body. Crack the claws and remove the meat from within.
- Heat the butter in a pan; saute the onion till soft. Add the next 6 ingredients; saute for 1 minute.
- Add the crab; cook for 2 minutes. Mix in green coriander and lemon juice. Remove from heat.
- Mix in the egg and fill into the crab shells. Sprinkle with breadcrumbs, dot with butter and grill or bake till golden brown on top. Serve hot.
Calories: 271 kcal
Carbohydrates: 9 g
Protein: 30 g
Fat: 12g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 149 mg
Sodium: 661 mg
Potassium: 644 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 482 IU
Vitamin C: 11 mg
Calcium: 101 mg
Iron: 1 mg