Stuffed Crab (Poo Cha) Recipe
6-8 blue crab shells
8 oz ground pork
4 oz crab meat
2 oz peeled shrimp, minced
3 shallots, minced
6 coriander leaves, finely chopped
1 tablespoon fish sauce
3 heavy dashes ground black pepper
2 eggs, slightly beaten
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.
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.