Garlic-Butter Crab

Garlic-Butter Crab and Garlic Bread

Another day, another blog, another pescetarian recipe. I don't know how come, but honestly these crabs sort of literally "fell on my lap" courtesy of a friend ☺. Fresh from East Street Market, I could not just let them go to waste so they had to be cooked as soon as I got them at their freshest.

I initially did not have any idea what I was going to do with them, but I knew the taste I was going for so I just worked from there to incorporate the necessary ingredients. In the end I settled for the Garlic-Butter Crabs.

Ingredients

• 3 medium sized Crabs
• 65g Salted Butter
• 3 Garlic Cloves
• 4 tbsp Lime Juice
• 2 Green Onions
• 3 tbsp Extra Virgin Olive Oil
• 2g Fresh Ginger
• 1 Vegetable Stock cube
• 3 small Chillies
• 1 tbsp Fresh Parsley
• 50g Parmagiano Cheese (grated)
• 100ml Dry White Wine
• 100ml Milk (whole or semi-skimmed)
• 1 small Shallot (coarsely chopped)
• 1 tbsp Grand Marnier

Parmagiano

Method

1. Preheat oven to 190 degrees C
2. Into a mortar, combine garlic cloves, fresh ginger, parsley leaves, lime juice, chillies, green onions and extra virgin olive oil. Pound until it forms a smooth paste. Alternatively, use a food processor.
3. Melt butter in a saucepan on low heat.
4. Add chopped shallots and saute until soft and translucent.
5. Add milk, white wine and flour until it thickens.
6. Add vegetable stock cube and grand marnier.
7. Add paste from mortar and stir thoroughly and remove from heat.
8. Arrange crabs into an oven dish, and pour sauce all over them. Make sure crabs are all evenly coated.
9. Cover with foil paper and place into oven for 15 minutes
10. Remove foil paper and return to oven for another 10 minutes
11. Sprinkle grated parmagiano evenly over the crabs and return to oven for 5-10 minutes.
12. Serve with garlic bread or pasta.

Serves 3