Flower Drum Crab Baked In The Shell

By á-174942

Ingredients

• FOR THE DISH:
• 2 tablespoons butter
• 1/2 cup finely-diced onion
• 1/3 cup unsweetened coconut milk
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1/2 pound cooked crabmeat flaked, and picked over for cartilage
• 1/2 teaspoon sesame oil
• 1/8 teaspoon freshly-ground white pepper
• Salt if necessary
• 4 blue crab shells (or 4 [4-oz] heatproof ramekins)
• Cornstarch for dusting
• 1 egg beaten with
• 2 teaspoons water
• 1/2 cup Japanese breadcrumbs (panko)

Details

Servings 4

Preparation

Step 1

Melt the butter in a 2-quart pan over medium-high heat. Add the onion and cook, stirring once or twice, until the onion is soft, about 3 minutes. Pour in the coconut milk and rice wine and heat to simmering. Reduce the heat, add the crab, sesame oil and pepper and mix lightly. Cook just until the crab is heated through. Taste and add salt if necessary.

For the Dish: Preheat the broiler and place the rack 4 to 6 inches from the heat.

Dust the crab shells, if using, with cornstarch to coat the insides lightly. Spoon the hot crab mixture into the shells. Brush the tops with the beaten egg. Sprinkle 2 tablespoons of the panko over the filling in each shell. Broil until golden brown, about 2 minutes. Serve hot.

This recipe yields 4 servings.