Today is third Friday of the month. On this day we post our fish recipes for Fish Friday Foodies . Our host of the month is Paula Begley and the theme is " We're So Crabby ".
Ingredients
6 Fresh Live Crabs
1 Tablespoons Minced Garlic
Salt to taste and Pepper powder to taste
75 Grams Butter
2 Tablespoon All Purpose Flour
1 Cup Stock Water of the boiled crabs
1 Cup Fresh Cream
For the Veggies
1 Boiled Corn - cut into two
A Few Carrot Sticks - parboiled
A Few Cauliflower Florets - parboiled
A Few Small Button Mushrooms
2 Tablespoons Butter
Salt and Pepper powder to taste
Method
Wash and scrub the carbs well, separate the hard top body of the crab and clean them.
In a large pot , add 2 cups of water and the crabs and bring it to a boil, keep stirring the crabs up side down in boiling water. Cook the crabs until they are red, approximately 7 to 10 minutes, and then let crabs cool to the touch.
Drain out the stock in a bowl.
Place the sizzler plate on high flame to heat it very very hot.
In a deep skillet, melt the butter and add the garlic and saute it for a minute add the flour and saute till it releases an aroma. Add the stock and keep stirring it form a smooth and lump free paste. Now add the seasoning like salt and pepper. mix it well and then add the cream, when cream just comes to a boil take off flame. Keep 2 to 3 tablespoons of the sauce aside for the veggies and place the crabs in the butter mixture and toss it to coat them.
In another skillet heat 2 tablespoons butter add the mushrooms first and saute them for a minute and rest of the veggies and toss them well into the butter, add the seasoning like salt and pepper. Mix well.
Now the sizzler is hot, place cabbage leaves or banana leaves (I used banana leaves). Place the crabs and the veggies at the side. Pour remaining butter suace from skillet onto the crabs before serving. The reserved sauce on to the veggies and enjoy ..... delicious and yum!!
Labels: Vegetables, Crabs, Shellfish, Butter, Garlic, Main course, Sizzler Platter, Fish Friday, Seafood/Fish
