Baked Stuffed Crab with Bangladeshi Twist

Ingredients

In this adaptation, we incorporate Bangladeshi flavors into the traditional Louisiana Creole Baked Stuffed Crab. We use a blend of aromatic spices commonly found in Bangladeshi cuisine, such as cumin, coriander, turmeric, and red chili powder, to add a unique twist to the dish. Additionally, we incorporate traditional Bangladeshi ingredients like mustard oil and fresh coriander leaves to enhance the flavors and create a fusion of tastes. We alse have the original recipe for Baked Stuffed Crab, so you can check it out.

• 4 large crabs 4 large crabs
• 250g (8.8 oz) crab meat 250g (8.8 oz) crab meat
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Clean the crabs thoroughly, removing the top shell and gills. Set aside the shells.
3. 3.
   In a pan, heat the mustard oil over medium heat.
4. 4.
   Add the chopped onion, minced garlic, and ginger paste. Sauté until the onions turn translucent.
5. 5.
   Add the cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well.
6. 6.
   Add the crab meat and salt. Cook for 5 minutes, stirring occasionally.
7. 7.
   Remove the pan from heat and let the mixture cool slightly.
8. 8.
   Stuff the crab shells with the cooked crab meat mixture.
9. 9.
   Place the stuffed crab shells on a baking tray and bake for 20-25 minutes, or until the top is golden brown.
10. 10.
    Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is fresh and free from any shells or cartilage before using it in the recipe.
• Mustard oil — If you cannot find mustard oil, you can substitute it with vegetable oil or olive oil.
• Fresh coriander leaves — To retain the freshness and flavor of the coriander leaves, add them just before serving.

Tips & Tricks

• To enhance the flavor, you can add a squeeze of lemon juice to the crab meat mixture before stuffing it into the shells.
• For an extra kick of heat, sprinkle some red chili flakes on top of the stuffed crabs before baking.
• Serve the Baked Stuffed Crab with a side of steamed rice and a refreshing cucumber salad for a complete meal.
• If you prefer a milder flavor, reduce the amount of red chili powder in the recipe.
• Experiment with different herbs and spices to personalize the dish according to your taste preferences.

Serving advice

Serve the Baked Stuffed Crab as a main course dish accompanied by steamed rice and a side salad. Garnish with fresh coriander leaves for an added touch of freshness.

Presentation advice

Arrange the Baked Stuffed Crab on a platter, ensuring that the golden-brown crust is visible. Garnish with a sprinkle of red chili flakes and a few fresh coriander leaves for an appealing presentation.