Steamed Blue Crab/Cangrejo Azul Al Vapor

Here’s another seafood recipe, using a long forgotten shellfish that I hadn’t had for ages-Crab!

A lot of people feel daunted by crab(Especially, if you had the displeasure of hearing a crab scream while cooked! Hahahahaha!!!!!) or had canned crab and have been disappointed- Soft Shell Blue Crab is different! This crab is regular brown crab that sheds its hard shell to reveal a softer exoskeleton with a blue tinge!

These crabs are often deep fried and eaten shell and all! However, I wanted to avoid fried food and have stir fried food instead as it uses less oil. So I came up with this!

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INGREDIENTS

1kg of Cut Blue Crabs -My box was from a fishmongers and were frozen. I defrosted them
at home. They had all the fiddly parts removed except the pincers. Cut them off with a knife if desired.

1 Red/Purple Onion, diced
1 Scotch Bonnet, sliced
1 Teaspoon each of:
Black Mustard Seeds, Cumin Seeds, Black Pepper,Coriander Powder,Pimentón Dulce, Dried Mint and Garlic Powder.

Salt/Fish Sauce to taste
Olive oil, around
Small amount of Tomato Paste
3 Chestnut/Shiitake Mushrooms, sliced

METHOD

Firstly, defrost and drain the crabs,and squeeze as much water as possible. Use kitchen towel to pat the crab dry. Cut the pincers off if desired.

Dice the onion, and heat oil in a pan. Fry the onion and mushrooms, until almost softened add all spices,starting with the seeds and then the powdered ones. Fry until fragrant, or for approximately 2 minutes. Add the crab, and fish sauce/salt, and stir to coat them with seasoning.

Add a splash of water and turn down slightly, leaving the crab to bubble in its own juices for around 10 minutes; or until the meat has become translucent. If you kept the pincers on, wait for them to turn bright red-pink. Serve hot with noodles, rice and a vegetable. Disfrutalo!!

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