Crabs are expensive and considered a luxury. Loved for their slightly sweet, delicate meat with a subtle brininess. It is best to enjoy them when they are in season and fresh. Baked stuffed crab is a popular elevated starter served at various restaurants in Goa. It is easy and economical to make this dish at home. Rich, delicious and loaded with crab meat. Perfect for a special occasion or date night. The stuffing is made with crab meat and velouté sauce, which is filled in a crab shell, topped with cheese and baked. Velouté is French for 'velvety', a savoury sauce prepared from a roux and chicken or fish stock. One of the "mother sauces" of French cuisine. It is smooth, creamy and versatile, used in creating different sauces. This classic sauce is made without milk unlike béchamel that is milk-based.
When buying crabs at the supermarket, ensure that they are alive, alert with all their limbs intact and stored in a dry container. Without water, they don’t move around as much thereby, conserving their flesh. The ones in water move around a lot consuming their stored energy resulting in less flesh when cooked. Female crabs are heavier and may even contain roe. To distinguish between a male, female or young crab, check the flap or apron on the underside of the crab shell. Male crabs have a pointed apron with larger claws whereas females have a rounded flap. Young crabs have a semi-pointed apron. Choose crabs with dull and firm underbellies. This indicates that they have had their current shells for longer and have grown into them for some time. Avoid those with a strong unpleasant odour. Cook crabs when they are alive since once they are dead, bacteria from their digestive organs enters the meat making them toxic for consumption.
When buying crabs at the supermarket, ensure that they are alive, alert with all their limbs intact and stored in a dry container. Without water, they don’t move around as much thereby, conserving their flesh. The ones in water move around a lot consuming their stored energy resulting in less flesh when cooked. Female crabs are heavier and may even contain roe. To distinguish between a male, female or young crab, check the flap or apron on the underside of the crab shell. Male crabs have a pointed apron with larger claws whereas females have a rounded flap. Young crabs have a semi-pointed apron. Choose crabs with dull and firm underbellies. This indicates that they have had their current shells for longer and have grown into them for some time. Avoid those with a strong unpleasant odour. Cook crabs when they are alive since once they are dead, bacteria from their digestive organs enters the meat making them toxic for consumption.
Baked Stuffed Crabs
(Yields 3)
Ingredients:
3 large crabs
1 large onion (chopped)
2 small green chillies (finely chopped)
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken stock
1 cup grated parmesan cheese or use desired shredded cheese
freshly cracked black pepper
salt
Method:
Detach the main shell off the crab, wash it well, set it aside to be heated and stuffed. Remove the gills, soft insides and flap or apron at the back. Wash the body of the crab with the legs and claws intact.
Repeat the above process with the remaining two crabs too.
Transfer the body of the crabs with the legs and claws along with the 3 shells into a pan with very little water.
Cover and cook for 5 minutes until crab meat is tender. Do not over cook. Reserve the shells to be stuffed.
Using a lobster pick, remove the crab meat from legs, claws and the cartilage-lined channels of the body. Place in a bowl and shred any big pieces of meat especially from the claws. Keep aside.
Filling
Method:
Melt butter in a saucepan, add onion, sauté till soft and translucent. Stir in the flour and cook for a couple of minutes. With a whisk, gradually add the stock stirring continuously to form a lump free roux. Then, add the green chillies, crab meat, pepper and salt. Mix well and cook for a couple of minutes for the flavours to blend. Remove the saucepan from the heat.
Preheat the oven to 400 F or 200 C.
Stuff each crab with the above filling and top with cheese. Transfer onto a baking tray.
Bake for 8 to 10 minutes until the cheese has melted.
Serve hot.
Note:
(Yields 3)
Ingredients:
3 large crabs
1 large onion (chopped)
2 small green chillies (finely chopped)
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken stock
1 cup grated parmesan cheese or use desired shredded cheese
freshly cracked black pepper
salt
Method:
Detach the main shell off the crab, wash it well, set it aside to be heated and stuffed. Remove the gills, soft insides and flap or apron at the back. Wash the body of the crab with the legs and claws intact.
Repeat the above process with the remaining two crabs too.
Transfer the body of the crabs with the legs and claws along with the 3 shells into a pan with very little water.
Cover and cook for 5 minutes until crab meat is tender. Do not over cook. Reserve the shells to be stuffed.
Using a lobster pick, remove the crab meat from legs, claws and the cartilage-lined channels of the body. Place in a bowl and shred any big pieces of meat especially from the claws. Keep aside.
Filling
Method:
Melt butter in a saucepan, add onion, sauté till soft and translucent. Stir in the flour and cook for a couple of minutes. With a whisk, gradually add the stock stirring continuously to form a lump free roux. Then, add the green chillies, crab meat, pepper and salt. Mix well and cook for a couple of minutes for the flavours to blend. Remove the saucepan from the heat.
Preheat the oven to 400 F or 200 C.
Stuff each crab with the above filling and top with cheese. Transfer onto a baking tray.
Bake for 8 to 10 minutes until the cheese has melted.
Serve hot.
Note:
- Recipe for chicken stock click here.
