Vietnamese Forcemeat Stuffed Crabs

Crabs are delicious when stuffed with their own forcemeat including crab, pork and many different spices and seasonings. A good one a party. Fresh crabmeat might difficult to obtain so a cooked crabmeat is just as acceptable.

Serves 4

Preparation time: 30 minutes, cooking time: 30 minutes. Full time: 1 hour.

Ingredients:

Forcemeat Stuffing

• 5 oz./140g ground pork
• 4 fresh medium crabs – need to be around 500g/1 lb each
• 3 shallots – chopped finely, even minced
• chinese mushrooms or shitake mushrooms, remove stems, chop the caps finely
• 1 garlic clove – minced
• 1 egg, beaten
• 2 tsp fish sauce
• 2 tsps corn starch, for dredging
• 25g dried glass noodles, soaked in water to soften
• ground black pepper to taste
• coriander leaves for a garnish

Preparation:

1. Clean the crabs by scrubbing them. Rinse them thoroughly.
2. Steam for 25 minutes to cook.
3. Remove the claws from each crab and lift off the carapace. This will be used for the stuffing. Remove the gills and any grey matter from each crab.
4. Quarter the crab with a large knife or cleaver and crack the claws with a mallet. Remove as much crabmeat as possible from crab and claws and put in a large bowl. Add the other ingredients and mix all of them in well. Divide this mixture into four portions.
5. Clean the inside of the carapaces with a paper towel. This may need drying too. Shake cornflower into each carapace to dredge and shake off any excess cornstarch.
6. With wet hands, put portions of crabmeat mixture into each carapace.
7. In a wok, saucepan or skillet, heat the oil over medium heat so that it is hot. Place the stuffed crabs into this hot oil. Deep fry for up to 3 minutes. Make sure the stuffed carapace is face down. The crab should be golden brown and crispy by the end of the frying. Take out each and drain on a paper towel.
8. Place the stuffed crabs on a serving dish, garnish with coriander leaves.