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Stuffed Crab (Poo Cha)

Stuffed Crab (Poo Cha)
Stuffed Crab (Poo Cha) pictures (3 of 5)

When I was growing up in Malaysia, my favorite times were the many festivities that we observed. With every festivity, my late grandmother would prepare lots of food. Sometimes her younger brother’s wife—my grand aunt—would come and cook together, then exchange or share the dishes they made.

I loved the idea of exchanging food, because we got to try out new dishes, dishes that are not commonly served in our family. Plus, grand aunt was a great cook who seemed to have endless new recipes to share. One of the creations was stuffed crab, a profoundly delicious concoction that never appeared on our family’s dining table. I was a happy soul whenever grand aunt made stuffed crab. I love crab and was fascinated by the presentation of the stuffed crab…but above all, I just couldn’t resist the scrumptious filling stuffed inside the beautiful crab shells…

I don’t really know the true origin of this dish. In Penang, I have had stuffed crab at Chinese seafood restaurants. In Thailand, this dish is called poo cha. In some Chinese buffet restaurants, you can find something similar. Never mind the source of this wonderful dish, for now, it’s my favorite stuffed crab that brings back a lot of childhood memories—my late grandmother’s smiley (and contended) face after tasting the goods; my grand-aunt’s generosity in sharing her new dish; and the young and excited me when I spotted the bright red crab shells with luscious filling, sitting pretty on the dining table.

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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, 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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