Black pepper crab spaghetti by Cassandra Chee

Ingredients
Crabs x 2 (1.5kg), set aside raw roe, steamed & removed crab meat from shells.

Large tiger prawns, trim away legs & split shells from head to tail.

1 pkt Spaghetti, cooked in 2 tbsp salt & generous amount of water until al dente. Leave inside pot of water. Quickly proceed to fry the spaghetti.

6 cloves garlic, minced

2 stalks Chinese parsley, chopped.

Freshly grounded black pepper


Method
(To fry one portion at a time)

1. Melt butter, add generous amount of freshly grounded black pepper & pan fry prawns until shells turned orange color (half cooked). Pressed on prawn heads to squeeze out its liquid.

2. Add garlic & 1 tbsp crab roe. Fry until fragrant.

3. Add spaghetti, crab meat & a few tbsp of its water from the pot & leftover liquid from steamed crabs.

4. Stir well until liquid has been absorbed. Switch off fire then stir in a handful of Chinese parsley. Serve immediately.

Note: spaghetti & its water has salt so there's no need to add salt during cooking.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789337024468709/

Airfried Horlicks Crab Croquettes by Michelle Heng

Adapted recipe from http://www.horlicks.co.uk/recipes/thai-crab-cakes#t2

Ingredients (makes 4 croquettes)
120g crab meat
1 potato (20g, boiled and mashed)
1 tbsp horlicks
1 tsp dried basil leaves
15g butter
Salt & pepper (to taste)

Outer crust1/2 egg (beaten)
Panko bread crumbs
1/2 tsp chicken powder
Oil

Steps
1. Mix all the ingredients (except the ingredients for outer crust) thoroughly.
2. Shape the mixture into 4 round croquettes.
3. Mix the chicken powder into the panko bread crumbs.
4. Dip each croquette with egg then dredge with the panko bread crumbs.
5. Spray a spritz of oil onto each croquette before airfrying them in the preheated airfryer at 200 deg C for 25 mins.
6. Flip during half time and spray another spritz of oil on the flipped size.
7. Bon appétit!

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/780251928710552/

Wok-Fried been hoon with crab by JJ Lily Ooh

Ingredients
Crabs
Slices ginger
Cloves garlic, minced
Spring onion
Bee hoon

Stock
chicken stock
Oyster sauce
Salt
Sugar
Sesame oil
Ground white pepper
Chinese cooking wine

Directions
Prepare the crabs by pulling off the top shells and cleaning them. Cut off the pincers and cut the bodies.
Heat the oil and deep-fry the crabs for about one minute. Drain and set aside.
Heat three tablespoons of oil in a wok and add the ginger, garlic, spring onion and crabs, stir-frying until fragrant.
Add ingredients for stock and bring to the boil.
Add the bee hoon and stir-fry until the sauce is thick.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/775643395838072/

Crab Bee Hoon Soup by Choo Helen

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/767951839940561/

Crispy Soft Shell Crabs by Florence Neo

Recipe: https://flofoodventure.wordpress.com/2015/01/10/crispy-deep-fried-soft-shell-crabs/

Post link: https://www.facebook.com/photo.php?fbid=850590581665909&set=gm.764723503596728&type=1&theater

Crabs Bee Hoon Soup by Wendy Kwan‎

Ingredients
1kg crab, cleaned and cut into pieces
3 cubes fish stock (Knorr)
3.5 liter water
0.25-1 tsp salt
1.5 tbsp rice wine
150ml evaporated milk
80g melted unsalted butter
1-1.5 tbsp fish sauce to taste
1.5 inch ginger, peeled and slices
600g fresh rice vermicelli (Unicurd)
3 bunches of Shanghai bok choy
3 stalk of spring onion, cut into 1 inch lengths
Garnish with corianders leaf

Method
1. Boil 3.5 liter of water with the 3 cubes fish stock and set aside.
2. Boil the dried thick rice vermicelli for 3 mins with salt. Drain and set aside.
3. In heavy based pot, add the butter, ginger and garlic fry till fragrant.
4. Add the fish soup base, spring onion bring it to a boil.
5. Add the crab and evaporated milk to boil for a few minutes until the crabs turns red and cooked.
6. Add the Shanghai bok choy, rice wine and fish sauce to a quick boil.
7. Last add the rice vermicelli to boil for 1-2mins.
8. Ready to serve and garnish with coriander in a hot soup. Enjoy!

Post link: https://www.facebook.com/photo.php?fbid=10152965256609500&set=gm.764723383596740&type=1&theater