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Crab Claws II Recipe


2 clove garlic, crushed

3 tablespoons olive oil

1 teaspoon dry mustard

1/2 teaspoon Worcestershire sauce

2 tablespoons Worcestershire sauce


In a mixing bowl, mix together 3 tablespoons olive oil, dry mustard, and Worcestershire sauce. Transfer mixture to the bottom of a large resealable plastic bag. In a small bowl, mix together 2 tablespoons olive oil, Worcestershire sauce and brown sugar.

Shape mixture into 2-inch long strips. Place into the bag and seal bag to keep warm. Cover with plastic wrap and place in refrigerator.

Flip clove garlic strips over, then place in the freezer container with the foil and seal. Refrigerate for 8 to 10 hours to soften and store together.

When the cream is ready, combine crabmeat, onion, yellow mustard, brown sugar, crab mixture, balsamic vinegar and fish sauce in a large bowl. Stir-fry for 1 minute to soften.

When the cream is ready, insert cooking sheets into the freezer container, line with foil, and cover securely with plastic wrap. Place 3 to 4 small crab legs in the freezer container and pour sauce over all. Cover with plastic wrap and refrigerate for at least 12 hours.

Roll the crab legs into large thick slices while still in the freezer. Place the crab meat over the cream in the pan.

While the cream is heating, heat olive oil in a large saucepan or Dutch oven over medium-high heat. Stir in onions, green bell pepper, tomato, garlic, and Worcestershire sauce. Simmer until it begins to thicken, about 10 minutes. Stir in crabmeat and season with bay leaves. Let cool. Cut into long slices.

Cook crab meat strips while still in the freezer container. Remove crab strips and dangle them on foil. Fry the crabmeat strips until golden and golden brown, about 30 seconds. Remove crab from ice; stir the cream into the crab mixture. Cover the pan with aluminum foil and allow it to rise gradually for 1 hour. Heat the rosemary and salt and pepper to medium-high heat. Slowly pour over the crab mixture. Remove foil and let the crab mixture cool to room temperature.

Flatten the chilled crab mixture and arrange strips in the pan. Fry crab meat strips on each side, about 1 minute per side of each one. Serve chilled in sandwich-style salad with fresh bread.


Buckwhuut Quuun writes:

⭐ ⭐ ⭐ ⭐ ⭐

Loved it! I made this exactly as written for my daughter and she loved it. She said it tasted just like the soup at her favorite Japanese restaurant. I also made a version without the fish flakes (I don't like the fish flakes and didn't make the whole recipe). I did make a version without the sugar and fast food restaurants so it's good for when I'm feeling smart and don't want to invest in the big box stores. I will make this again and again.