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Stuffed Crab (Poo Cha)

  Yum

Stuffed Crab (Poo Cha) Recipe

Ingredients:

6-8 blue crab shells

Fillings:
8 oz ground pork
4 oz crab meat
2 oz peeled shrimp, minced
1 egg
3 shallots, minced
6 coriander leaves, finely chopped
1 tablespoon fish sauce
3 heavy dashes ground black pepper

Coating:
2 eggs, slightly beaten

Method:

In a bowl, mix all the ingredients in the Filling and blend well. The texture of the Filling should be sticky.

Stuff the Filling into the empty crab shells using a spoon. Smooth out the surface with the back of the spoon. Steam the stuffed crab for 5 minutes. Discard the water that seeps out.

Cool the stuffed crab to room temperature after steaming. Heat up a wok with some oil. When the oil is heated, dip each crab shell into the beaten eggs. Make sure the filling is well coated with the beaten eggs. Transfer the stuffed crabs into the wok and fry them. As soon as the surface turns light to golden brown, dish out and serve immediately.

Cook’s Notes:

For the best result, please use freshly picked crab meat. You can use any crab of your choice. However, frozen crab meat will work just fine.
If you don’t have empty crab shells, you can still make the dish. Just divide the Filling into 6-8 portions. Flatten the Filling into a patty instead of stuffing inside the crab shell. (Next time when you eat blue crab, you can save the shell for this recipe.
love serving this stuffed crab with my favorite chili sauce, Lingham Hot Sauce.


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22 COMMENTS... read them below or add one

  1. Brendan

    When my Grandmother used to make this we would add chopped up rice noodles (like the kind found in fresh spring rolls) in with the filling and then sautee over really high heat the entire cooked crab shell with the filling in some black bean and garlic sauce. Still my, and my dad’s, favorite way to eat a crab.

  2. Elsie

    I love stuffed crab! Thanks for sharing this recipe. If I do not have any crab shells and if I make them into patties, do I still steam the patties and them coat in egg and fry them?

  3. Peter Pantry Raider

    OMG!!! I just love stuffed crabs. Another similar dish is stuffed lobster. Both are great. Thanks so very much for the recipe.

  4. culinary

    been very long time I don’t eat crabs, it seems I have to try it again this time with your recipe, the photo look delicious :)

  5. Rebecca Lee

    Thanks for sharing the recipe. In Vietnam or Cambodia or Thailand, they coated it with egg and breadcrumbs then deep fried.

  6. this dish is very common in chinese households in my hometown, terenganu..my mom makes it quite often..instead of deep-frying, i prefer to bake it in the oven..*drools*

  7. Rebecca Lee

    I did this dish & took some photos but the photos disappeared from my camera. I coated it with egg wash then breadcrumbs and deep fried over medium heat on the stuffed side until cooked then turned to high heat to forced all the oil out. It tasted good and fully cooked. So no need to steam and deep fry as it takes too much time and the egg will not cover the stuffed side. May be one day I will try to bake it as it will be less oily as whytevee said.

    • Great idea to coat with egg wash and then bread crumbs. Love it. Too bad you lost your photos. Baking is great idea, I will have to try this stuffed crab recipe with cheese.

  8. Zeenath A. Rahim

    Hi Bee. …Love your site and the wonderful recipes. Can we use ground beef mince instead of pork? I am Muslim and dont eat pork.

  9. YImmie

    Yum, one of my favourite, my parents like to take us to Coliseum cafe on Batu Road, but on my last trip home to KL I believe it’s gone. That used to be the only place that served this.

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