Clab cleaning - a tutorial, and simple crab-stock soup

Crab meat is just ultimate !!..its tastes heavenly..but its all about getting there. To prepare it. I have had quite a few people telling me..that they love crab but not sure how to get started with it. So, decided to put something up on the very basics of Crab - from cleaning....storage..to a simple soup recipe.

 

Step 1 : Removing the Arpon

 

Usually, the crabs we get here would have its mandibles (the mouthparts at the front) removed . All the more better. Now, to what we call the APRON.

 

Flip the crab over. You'll see a triangular part on the underside near the rear of the crab That is the crab's abdomen .(called the APRON) with the excretory and reproductive organs, and you don't want to eat that  , so get your nails into the crack  and pry the abdomen open.

Inside,  see that there's many loosely attached white coloured things that don't look like meat. Those are the crab's gills, which are obviously not good for eating, so get them all off.

 

(Apron and the gills removed and cleaned)

 

Step 2 : Removing the Carapace

 

 

Chop off the last segments at the end of the legs (the crab foot/toe). You dont need those either. (left side image above)

 

Carapace is the back of the crab,and we remove it by sticking our thumb into the hole left from removing the apron and lifting up firmly. The shell will detach from the body with some guts attached. Remove and discard the leaf-like, spongy gills from either side of the body. Rinse out the greenish-brown guts (image on the right hand side above, with the carapace removed)

 

Step 3 : Seperate the legs and the claws

  

 

 

Now twist the leg at the joints to break it into parts.

 

and the next is to cut the body into half, at the centre, halfwise.

 

          

Rip off the smallaer claws. U keep it. Wash all the cut parts thoroughly in running water.

 

 

 that the cleaning part is done..you are literally, more than half way through the process....phew !

 

 

A L M O S T   D O N E  !!!

 

 

now to the stove top part. Always have seen my mummy do this - with crab and prawns, as well.

 

 Cook them in enough water with salt and pepper .

 

 

 

  Drain the stock and keep the cooked meat for future use.

 

And  what ended up of the stock was a quick simple soup. Basically, its just some veggies and noodles added into it.

 

 

Into a wok, goes a tbsp or two of olive oil.

Saute some garlic, fine julian cut carrot, sweet corn, cooked noodles (which i had beforehand-some lefotver, to be honest).

Once the carrtos are tender, add in the stock.

 

 

I didnt go for much additives, as i wanted the crab flavour to stay. Some hot and spiced vinegar, pepper powder and salt. Thats all that went it.

Mix some corn flour in water and add to the boiling soup, stirring well..to thicken.

 

Serve hott !

 

 Egg, chicken, cabbage, soya sauce... anything could go in. Feel free...

 



Oats Cookery Workshop Part 5 :Recipe No: 7 - Cabbage Oats Pakoda

In continuation to the last four posts - on the Oats Cookery Workshop Demo -

Recipe 7 of 8 - Oats - Cabbage Pakoda

Oats Type Used - Regular Quick Cooking

Recipe Type - Snack

 

 

 

Ingredients:

Cabbage 1/4 no (Chopped lengthwise)
Onion - 2 no (Sliced lengthwise)
Oats – 4-5 tbsp
Kadalai Maav/Chickpea flour/Besan -  6 tbsp
Corn flour - 3 tbsp
Red chilli powder - (As per your taste)
Curry leaves - few
Salt
Water to sprinkle
Oil for deep frying

 

Method:
 

In a wide bowl, put cabbage, onion, oats and slight mix.

Add all other ingredients and sprinkle little water and mix well. It should not be watery.

Heat oil in a kadai/wok. When its hot, deep fry till brown both sides and take out on tissue to remove excess oil.

 

 

The ladies preparing the pakodas

 

Paired it with a dip of sweet-chillie-sauce mixed with mayonnaise.



 

This was the most liked of all...they are very crispy and need be served hot!

 

Click on the links below to go back to the previous posts

Oats Cookery Workshop Part 1 : Recipe No:1, 2 and 3 - Oats bars, Oats fruit dessert and flavoured idlis.

Part 2 : Recipe No:4 of 8 - Oats Cornflakes Cookies

Part 3 :Recipe No:5 of 8 - Oats-Breadcrumbs Instant Idlis

Part 4 : Recipe No 6 of 8 - Oats-Green Peas Tikkis

 

 

 

 

 

Oats Cookery Workshop Part 4 : Recipe No 6 - Oats-Green Peas Tikkis

In continuation to the last three posts - on the Oats Cookery Workshop Demo -

 

Recipe 6 of 8 - Green Peas Oats Tikkis.

Oats Type Used - Quick Cooking

Recipe Type - Snack

 

Ingredients :

 

Green Peas : 1 can

Oats – 1 cup

Onion - 1 (chopped into small pieces)

Ginger - 1 small wedge

Green Chilly - 2-3 nos

Coriander leaves - a hand full

Salt - as reqd

Method:

 

Drain the canned green peas off the water.    

Crush the green chilies and ginger first, then mix it with the green peas and oats.

 

Give one spin in the blender just to coarsely grind the peas and oats. But this is optional..you can make the tikkis without grinding too.

Add the coriander leaves and chopped onion to the mix.

 

 

 Make small vada shapes and deep fry.

 

 

For a change, we tried a small batch dipped in beaten egg before frying. The cutlet effect ;)

 

The ladies preparing the tikkis.

 

Thats it there, on the right, served with some hummus. Yeah...it might sound wierd, but paired it so, out of some instinct.

 

 

Click on the links below to go back to the previous posts

 

Oats Cookery Workshop Part 1 : Recipe No:1, 2 and 3 - Oats bars, Oats fruit dessert and flavoured idlis.

 Part 2 : Recipe No:4 - Oats Cornflakes Cookies

 Part 3 :Recipe No:5 - Oats-Breadcrumbs Instant Idlis

 

 

Oats Cookery Workshop Part 3 :Recipe No:5 - Oats-Breadcrumbs Instant Idlis.

In continuation to the last two posts - on the Oats Cookery Workshop Demo -

 

Recipe 5 of 8 - Oats - Breadcrumbs Instant Idli.

Oats Type Used - Regular Quick Cooking

Recipe Type - Snack

 

 

 

Ingredients:
1/2 cup oats
3/4 cups bread crumbs (the crumbs of 3 toasted bread slices)

Slightly less than 1/2 cup sooji rava                    

1- 1 and 1/2 cups thick buttermilk Salt
Grated carrot – ½
Cilantro
3/4 tsp of baking soda
For tempering -  urad dal, mustard seeds, and a pinch of asafetida

 

 

Method:

 Powder the quick cooking oats and mix with the bread crumbs in a deep bowl. Add rava and salt.

Gently stir in the buttermilk until all of the batter is of one consistency and no dry flakes around.

 

Add cilantro and the grated carrot into bowl. Mix well to coat.

Temper in 1 tsp of oil the mustard, urad dal and asafetida until the mustard pops and the urad dal turns golden. 

 

Add to the batter.
Grease the idli pans, pour the batter and steam for about 10 mins.

 

Allow them to cool before scooping the idlis.
Serve hot with chutney/sambar of choice.

 

 

The idlis presented along with some tomato chutney, during the workshop.

 

Click on the links below to go back to the previous posts

Oats Cookery Workshop Part 2 : Recipe No:4 - Oats Cornflakes Cookies

Oats Cookery Workshop Part 1 : Recipe No:1, 2 and 3 - Oats bars, Oats fruit dessert and flavoured idlis.

 

 

Oats Cookery Workshop Part 2 : Recipe No4 - Oats Cornflakes Cookies

in continuation to the previous post -

Recipe 4 - Oats - Cornflakes Cookies.

Oats Type Used - Regular Quick Cooking

Recipe Type - Snack

 

 

Ingredients:  

Cornflakes : 1/4 cup
Oats - 3/4 cup
All purpose / wheat flour - 4 tsp
Sugar - 1/4 cup
Ghee / oil – 1/4 cup

Method:

1. Grind oats & cornflakes & sugar into fine powder & keep aside.
2. Add the flour & oil to the mixture & make it into smooth dough.
3. Take a baking tray & line with the aluminium foil/baking sheet. Make a small pinch of the dough, flatten it slightly with little pressure & make small sized cookies.
4. Place these cookies in the refrigerator for 15-30 mins.
6. Meanwhile preheat the oven at 180 deg for 10 mins.
7. Remove the baking tray from the refrigerator & place it in the oven. Bake it for about 15mins or till the base of the cookies turn slightly brown.
8. Once the cookies are done take it out from the oven place it in a cooling rack & then store it in the air tight container.

roughly shaped





 off to the oven. Placed a butterscotch chocochip in the centre

Notes:
White sugar can be replaced with demerara sugar ( brown sugar).
Placing the cookies in the refrigerator gives extra firmness & texture to the cookies.

 

Oats Cookery Workshop Part 1 - Recipes - 1,2 and 3 of 8

Firstly, apologies for being so late in posting this up. But anyways...Better late than never...for all those who asked for the recipes of the dishes/snacks demonstrated during the "Oats Delight" Workshop which was taken as a part of the 25th Jubilee Celebration of our Kuwait Engineers Forum.....there you are. 

 

But before you proceed, i would suggest you go through these two previous posts, as an introduction. Sure..it will help.

 

  Oats - A Case Study and

                                     Oats & Prices @Kuwait Market 

 

The HERO, here, was definitely..the good old Mr. Quaker but, i made it a point that it was not just HIM alone, but HIM couple with some other betterhalf. Either a veggie, or a fruit would tag along. So, off to the spread...

 

The items in order :

 

Top row - left to right

 

1. Oats - Banana Breakfast Bites (Breakfast)

2. Oats - Fruit Juice - Icecream Punch (Dessert)

 

Bottom - left to right

3. Mini Oats Idli flavoured with Chutney Powder (Breakfast)

4. Oats - Cornflakes cookies (snack)

5. Breadcrumb - Oats Instant Idlis (Breakfast)

6. Green - Peas Oats Tikkies (snack)

7. Cabbage - Oats Pakoda (snack)

8. Oats - Beef Biriyani (main course)

Items 1, 2 and 3 from the above list is shared now in this post.

the session in progress

 

Recipe 1 - Oats - Banana Breakfast Bars.

Oats Type Used - Instant Flavoured

Recipe Type - Breakfast

 

 



These are "instant" on-the-go bites which you can prepare in no time. I have used the flavoured instant oats here.



 

(these packs have a "good day" message on the pack. A new message for each oats-ie day)

Ingredients:  

1 sachet instant oats (i have used the raisin and spice mix. It gets the  advantage of having these added flavours, nuts, spices and helps save time )

1 medium banana

Method:        

Mash the banana and mix the oats to it.
Pat them on to a plate (greased or ungreased) and microwave for 2 minutes.

Reverse it so that steam does not make the cake soggy.
Cut into pieces and enjoy.

Notes:
Cooking for 2 or 3 or 4 minutes will result in different texture. Find the texture you love.

 

                                            **************************************

Recipe 2 - Oats & Fruit Icecream Punch.

Oats Type Used - Instant Flavoured

Recipe Type - Dessert

 



 

Ingredients:

 

1 sachet Flavored Instant Oats

2-3 cups Ice Cream melted
1 and 1/2 cup fruit juice
Chopped mix fruits
2 tbsp finely chopped almonds/ nuts / raisins
Crushed corn flakes

Method:

 

 

Add oats and mix fruit juice in a bowl for 5-6 hrs or overnight in refrigerator.

Add in the melted ice-cream. Mix fruits and nuts.                                         Top with corn flakes just before serving.

 

 

***********************************

Recipe 3 - Chutney Flavoured Oats .

Oats Type Used - Quick Cooking

Recipe Type - Breakfast / Snack

 

 

Ingredients:  

2cups Leftover Idli Batter
1/2 cup quick cooking oats
1cup Onions (chopped lengthwise)
2 -3 tbsp Chutney powder (any)
1tsp Mustard seeds + urad dal
Dry chillie - 2
Oil, Curry Leaves
Salt
Method:     

 

Mix the quick cooking oats to the idli batter, add water if needed and keep aside for few minutes.

Grease the mini idly plates with oil and pour enough idly-oats batter and steam cook for about 10 minutes in idli cooker.

Once done remove carefully with a spoon and keep aside.

Heat enough oil, Let splutters the mustard seeds, urad dal, dry chillies and curry leaves.

Add the onions and sauté until they turns translucent, now add the chutney powder, idli, cook everything in simmer until the idlis gets well coated with the mix.

Serve hot.

and...some images of the "making"

the idli batter getting filled

the ladies assembling the dessert cups

1 each !

 

...to be continued. :)