Peranakan-style Stuffed Crab with Crayfish

Ingredients

In the original American version, the crab is typically stuffed with breadcrumbs, mayonnaise, and seasonings. However, in this Peranakan adaptation, we incorporate the use of crayfish, which is a popular ingredient in Peranakan cuisine. Additionally, we infuse the stuffing with traditional Peranakan spices and herbs such as lemongrass, galangal, and turmeric, to give the dish a distinct Southeast Asian flavor profile. We alse have the original recipe for Crab Stuffed with Crayfish, so you can check it out.

• 2 medium-sized crabs 2 medium-sized crabs
• 200g (7oz) crayfish tails, peeled and chopped 200g (7oz) crayfish tails, peeled and chopped
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 2 shallots, finely chopped 2 shallots, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 spring onion, finely chopped 1 spring onion, finely chopped
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

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.
3. 3.
   In a pan, heat the vegetable oil over medium heat. Add the shallots, garlic, lemongrass, galangal, and turmeric powder. Sauté until fragrant.
4. 4.
   Add the chopped crayfish tails to the pan and cook for 2-3 minutes.
5. 5.
   Stir in the tamarind paste, fish sauce, soy sauce, palm sugar, and red chili. Cook for another 2 minutes.
6. 6.
   Remove the pan from heat and let the mixture cool slightly.
7. 7.
   Stuff the crab shells with the crayfish mixture, pressing it firmly.
8. 8.
   Place the stuffed crabs on a baking tray and bake in the preheated oven for 15-20 minutes, or until the crab meat is cooked through.
9. 9.
   Garnish with fresh cilantro and spring onions before serving.

Treat your ingredients with care...

• Crayfish — Make sure to peel and chop the crayfish tails before using them in the recipe. The tails should be cooked until they turn opaque and firm.
• Lemongrass — Finely chop the lemongrass to release its aromatic flavors. Remove the tough outer layers before using.
• Galangal — Grate the galangal using a fine grater to incorporate its unique flavor into the stuffing.
• Tamarind paste — Use ready-made tamarind paste or soak tamarind pulp in warm water, then strain to obtain the paste.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar.

Tips & Tricks

• To enhance the flavor, marinate the crab shells in a mixture of lime juice, salt, and pepper for 10 minutes before stuffing.
• For a spicier version, add more red chili or include a small amount of chopped bird's eye chili.
• Serve the stuffed crabs with a side of steamed rice or as part of a larger Peranakan feast.
• If fresh crayfish is not available, you can use frozen crayfish tails as a substitute.
• Adjust the seasoning according to your taste preferences, adding more fish sauce or soy sauce if desired.

Serving advice

Serve the Peranakan-style Stuffed Crab with Crayfish as a main course dish. Garnish with fresh cilantro and spring onions for added freshness. Accompany it with steamed rice and a side of sambal belacan (spicy shrimp paste) for an authentic Peranakan experience.

Presentation advice

Arrange the stuffed crabs on a platter, showcasing their vibrant colors and the intricate stuffing. Garnish with sprigs of fresh cilantro and finely chopped spring onions for an appealing presentation. Serve with a wedge of lime on the side for an extra burst of citrus flavor.