Introduction:
True crabs are decapod crustaceans of the infraorder Brachyura,which typically
have a very short projecting "tail" or where the reduced abdomen is entirely hidden
under the thorax.Many other animals with similar names – such as hermit crabs,
king crabs,porcelain crabs,horseshoe crabs and crab lice – are not true crabs.
Crabs are prepared and eaten as a dish in several different ways all over the world.
Some species are eaten whole,including the shell,such as soft-shell crab;with other
species just the claws and/or legs are eaten.The latter is particularly common for
larger crabs,such as the snow crab.Mostly in East Asian cultures,the roe of the
female crab is also eaten,which usually appears orange or yellow in color in
fertile crabs.
In some regions spices improve the culinary experience.In Asia,masala crab
and chilli crab are examples of heavily spiced dishes.In the Chesapeake Bay
region,blue crab is often eaten with Old Bay Seasoning.For the British dish
Cromer crab,the crab meat is extracted and placed inside the hard shell.
One American way to prepare crab meat is by extracting it and adding a
flour mix,creating a crab cake.Crabs are also used in bisque,a global dish
of French origin.
Live crabs are often boiled.In 2005,Norwegian scientists concluded
that lobsters cannot feel pain.However,later research suggests that
crustaceans are indeed able to feel and remember pain.
Recipe For Crab Curry:
Ingredients:
Crab/Nandu - 1/2 Kg
Big Onion - 1(Chopped)
Big Tomatoes - 1 (Chopped)
Red Chillies - 4
Coriander Powder - 2 tbsp.
Turmeric Powder - 1/2 tsp.
Mustard Seeds - 1 tsp.
Cumin Seeds - 1/2 tsp.
Black Peppercorns - 1 tsp.
Ginger - 1 (Small Piece)
Garlic Cloves - 3 to 4
Coconut - As Per Taste
Tamarind Juice - 1 Cup
Coriander Leaves - Few (For Garnishing)
Salt - To Taste
Oil - 2 to 3 tbsp.
Method:
Clean and wash the crab/nandu.Keep it aside.
Grind ginger,garlic cloves,red chillies,coriander powder,
black peppercorns,coconut and cumin seeds into a thick
paste.Set it aside.
Heat a kadai with 2 to 3 tbsp. of oil and season with mustard
seeds and let it splutter.
Then add chopped onions and saute till they are transculent.
Add chopped tomatoes and let it cook till they are soft.
Add the ground masala and salt and fry till the oil separates
from the masala.
Now add the crabs and let it boil.While its boiling,add the
tamarind juice and allow it to cook for another 10 mins.
Remove from the stove and garnish with some coriander
leaves and serve it hot with rice.
Source : My Mom.
For Health Benefits Of Crab,please visit:
http://www.diethealthclub.com/health-food/crabs-health-benefits.html
True crabs are decapod crustaceans of the infraorder Brachyura,which typically
have a very short projecting "tail" or where the reduced abdomen is entirely hidden
under the thorax.Many other animals with similar names – such as hermit crabs,
king crabs,porcelain crabs,horseshoe crabs and crab lice – are not true crabs.
Crabs are prepared and eaten as a dish in several different ways all over the world.
Some species are eaten whole,including the shell,such as soft-shell crab;with other
species just the claws and/or legs are eaten.The latter is particularly common for
larger crabs,such as the snow crab.Mostly in East Asian cultures,the roe of the
female crab is also eaten,which usually appears orange or yellow in color in
fertile crabs.
In some regions spices improve the culinary experience.In Asia,masala crab
and chilli crab are examples of heavily spiced dishes.In the Chesapeake Bay
region,blue crab is often eaten with Old Bay Seasoning.For the British dish
Cromer crab,the crab meat is extracted and placed inside the hard shell.
One American way to prepare crab meat is by extracting it and adding a
flour mix,creating a crab cake.Crabs are also used in bisque,a global dish
of French origin.
Live crabs are often boiled.In 2005,Norwegian scientists concluded
that lobsters cannot feel pain.However,later research suggests that
crustaceans are indeed able to feel and remember pain.
Recipe For Crab Curry:
Ingredients:
Crab/Nandu - 1/2 Kg
Big Onion - 1(Chopped)
Big Tomatoes - 1 (Chopped)
Red Chillies - 4
Coriander Powder - 2 tbsp.
Turmeric Powder - 1/2 tsp.
Mustard Seeds - 1 tsp.
Cumin Seeds - 1/2 tsp.
Black Peppercorns - 1 tsp.
Ginger - 1 (Small Piece)
Garlic Cloves - 3 to 4
Coconut - As Per Taste
Tamarind Juice - 1 Cup
Coriander Leaves - Few (For Garnishing)
Salt - To Taste
Oil - 2 to 3 tbsp.
Method:
Clean and wash the crab/nandu.Keep it aside.
Grind ginger,garlic cloves,red chillies,coriander powder,
black peppercorns,coconut and cumin seeds into a thick
paste.Set it aside.
Heat a kadai with 2 to 3 tbsp. of oil and season with mustard
seeds and let it splutter.
Then add chopped onions and saute till they are transculent.
Add chopped tomatoes and let it cook till they are soft.
Add the ground masala and salt and fry till the oil separates
from the masala.
Now add the crabs and let it boil.While its boiling,add the
tamarind juice and allow it to cook for another 10 mins.
Remove from the stove and garnish with some coriander
leaves and serve it hot with rice.
Source : My Mom.
For Health Benefits Of Crab,please visit:
http://www.diethealthclub.com/health-food/crabs-health-benefits.html
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