| « Pacific Northwest: Taste |  |
| Flower Drum Crab Baked in the Shell |
| Serves 4 If you can't get your hands on the crab shells, simply put the crab stuffing in small ramekins. |
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For the Stuffing: 2 tablespoons unsalted butter 1/2 cup finely diced onions 1/3 cup coconut milk 1 teaspoon Chinese rice wine or dry sherry 1/2 pound crabmeat, flaked and picked over for shells 1/2 teaspoon sesame oil 1/8 teaspoon ground white pepper Salt, to taste
Cornstarch for dusting (if using crab shells) 1. To make the stuffing: Melt the butter in a 2-quart saucepan over medium-high heat. Add the onions and cook, stirring once or twice, until soft, about 3 minutes. Pour in the coconut milk and rice wine, and heat to a simmer. Reduce the heat, add the crabmeat, sesame oil and pepper, and mix lightly. Cook just until the crabmeat is heated through. Taste and add salt if needed. 2. Preheat the broiler with the rack 4 to 6 inches from the heat. Dust crab shells, if using, with cornstarch to lightly coat the insides. If using ramekins, spray lightly with nonstick cooking spray. 3. Spoon the hot crab mixture into the shells or the ramekins. Brush the tops with the beaten egg. Sprinkle 2 tablespoons bread crumbs over each filling. Broil until golden brown, about 2 minutes. Serve hot. — From "Martin Yan's Chinatown Cooking" |
