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Method:
Steam crabs until fully cooked, about 10
minutes. Allow to cool. Open crabs and remove the meat
from the crabs. Set the meat aside. Reserve shells and
claws. Heat 2 tablespoons of the oil in a frying pan and sauté
onion for 1 minute. Add garlic and sauté until fragrant.
Add the tomatoes and sauté until tender. Stir in the crabmeat
and mix well. Season with salt and pepper. Remove from
heat.
Spoon crabmeat mixture back into each of
the shells. Brush lightly with egg, then dust lightly with
cornstarch and breadcrumbs. Heat remaining oil in a pan and cook
crab shells in the hot oil, stuffed side facing down, until a light
brown crust is formed on the surface of the stuffed side. Remove
from heat and serve with the reserved claws.
Note: You may also
remove the meat from the claws and sauté it with the rest of the
crabmeat. You may steam the crab ahead and pry the meat from the
shells. Keep crab meat refrigerated until ready to cook as
stuffing.
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