Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Baked Stuffed Crabs

Cooking time: 
5-10 minutes
Preparation time: 
15-30 minutes
  • 4 medium sized crabs
  • 2 limes, juiced
  • 1 beef tomato; skinned, seeded and chopped
  • 1 teaspoon cornflour, dissolved in 1 tablespoon cold water
  • 1 fish stock cube dissolved in 2 tablespoons boiling water
  • 1 onion
  • 1 clove garlic
  • Few sprigs of flat leaf parsley; half that quantity of
  • 1 small red chilli, fresh
  • Olive oil for frying
  • White pepper for seasoning
  • Mix of grated gruyere and cheddar cheese
  • Breadcrumbs
  • Kenwood Blender
  • Pyrex Jug
  • Pyrex Non-Stick Baking Tray
  • Ask your fishmonger to remove the crab meat for you but retain the large lower shell.
  • Mix the crab meat with the lime, season with a little white pepper.
  • In a Kenwood blender, place the roughly chopped onion, tomato, garlic, parsley, coriander and chilli to make a smooth paste.
  • Warm up frying pan to medium temperature, pour in the olive oil and add the paste. Fry it for 2 minutes, and add the crab meat; sauté it lightly.
  • In a Pyrex jug, prepare the stock cube with boiling water and then slowly add the prepared cornflour with water. Stir quickly to fully incorporate.
  • Slowly mix this liquid into the crab meat and continue to cook on low heat until it thickens.
  • Pre-heat oven to 200ºC
  • Fill crab shells with meat mixture, sprinkle with cheese and top evenly, but thinly with breadcrumbs
  • Set shells on a Pyrex Baking Tray and bake for approx 10 minutes until the cheese starts to bubble. Serve immediately.