Butter Garlic Baked Crab with Lime, Bacon, and Herbs, Served with Crab Gravy

Baked Crab Butter Garlic with Lime Bacon Herbs and Crab Gravy

Baked Crab with butter, garlic, lime and herbs and served with the crab gravy it’s a simple and yet tasty crab recipe. The simple seasoning and cooking process preserved the natural sweetness of the crab meat. This baked crab recipe is a quicky and too easy recipe that can be prepared a few minutes before the dinner, but i guess this must be a foolproof recipe.

Recipe Butter Garlic Baked Crab with Lime, Bacon, Herbs and Serve with Crab Gravy

Simple butter garlic baked crab recipe is a kinda runaway dish once you’ve got bored of spicy and kicking dish with a lot of spices and quite an effort to made it. My mom used to bake dunguness or blue swimmer crab once it’s on season, but in a very simple seasoning. My mom seasoned the blue crab with salt and lemon or lime juice, just as simple as that, nothing more added into it. Right after my mom popped out the baked crab, we gathered to enjoy it with spicy chilli sauce or a mixture of chopped birds eye chillies and kecap manis or Indonesian sweet soy sauce.

Recipe Baked Crab with Butter, Garlic, Kaffir Lime, Bacon and Herbs

Oven baked mud crabRecipe  is my special flashback childhood memories .Instead using lemon juice, i add jeruk purut or kaffir lime juice for more citrusy and tangy flavour.  Some chopped bacon and a mixture of freshly chopped basil and daun kemangi or lemon basil enrich the baked crab. You should try this recipe once you’e tried Stir Fry Crab with Salted Egg Yolk and Cheese Sauce, Steamed Crab Wrapped in Lotus Leaf with Chinese Black Bean Paste, Chilli, and Garlic Sauce, Thai Green Curry Crab, Rice Noodle in Rich & Spicy Crab Curry Soup, and Hot and Spicy Chilli Crab. I guess it’s like you’ve missing your old home bed once you’ve travel around the globe.

Baked Crab with Butter, Garlic, Lime and Herbs

Baked crab dripping for making crab gravy

The crab gravy is another improvised recipe because i can’t discard the juice that dripped out from the baked crab. I think this would be a nice dipping for the succulent and sweet baked crab meat. I add some roux to make the crab gravy a little bit thicker, then a pinch of the salt and freshly grounded peppercorn added to adjust the taste. This crab gravy is superb even more since i’m browned the butter before i added some flour to made the roux.

Crabby looks: a face that only a mother could love!

I’m using 1.6 kg mud crab from Papua Island, Indonesia.  The gigantic crustacean claw is almost as big as my palm (i’m 5’11” or 180 cm heigh and weighed 95 kg or 190 pounds). This male mud crab is pretty big and four of us who joining the dinner got our stomatch fullfilled within it. The verdict of  this pricey gigantic male mud crab meat is quite good, the meat is perfectly cooked, succulent with  stringy flesh.  The flavour is sweet and  milder than the smaller crab that i’m used to cook previously, then the crab gravy pairing idea quite works this time. I guess if you craving the best texture and flavour of mud crab, i recommend mud crab weighed about 700 gr to 1.2 kg from my experience

Gigantic Mud Crab Clawn!

Recipe Butter Garlic Baked Crab with Lime, Bacon, and Herbs:

Ingredients:

• 1.6 kg mud crab (or you can use 3 medium size mud crab each weighed about 500 grams)
  
• 1 tbsp kaffir lime juice
• 3 cloves garlic, finely minced
• 1  tbsp daun kemangi or  lemon basil leaves, finely minced
• 1 tbsp basil leaves,  finely minced
• salt and pepper to taste

Instruction:

• Preheat oven on 350–375 °F (180–190 °C)
• Brush and clean the mud crab properly with running water to get rid the muddy aromas
• Season the kaffir lime juice, salt and pepper. set aside
• Meanwhile, mix the butter, garlic, lemon basil and basil leaves in a glass bowl, set aside
• Drain the liquid from the crab, put it in a metal baking tray
  
• Add the butter mixture all over the crab (you can crack the crab shell a little  bit)

• Wrap the baking tray with alumunium foil, bake for about 30 minutes (you need to check the doness for every 10-15 minutes, smaller size crab needed less than 30 minutes)
  

• Save the dripping liquid in the baking tray for making crab gravy
• Serve it immediately with steaming hot rice and crab cravy
  

Crab Gravy Recipe :

Ingredients:

• 1 cup baked crab dripping
• 1 tbsp butter
• 1/2 tsp all purpose  flour
• salt and pepper to taste

Instruction:

• Heat up and melt the butter in a heavy bottom sauce pan, let it browned a little bit
• Remove from the heat and add the flour, stir occationally

• Put the sauce pan back into the stove, let the flour is throughly cooked and browned a little bit for another 30 second
• Pour the crab dripping and let it boil

• Simmer the crab gravy until thicken

You May Also Like :

Steamed Crab Wrapped in Lotus Leaf with Chinese Black Bean Paste, Chilli, and Garlic Sauce Recipe

Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Sauce Recipe

Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Paste in  a peranakan dish, fusion between chinese and malay culinary. Lotus leaves gives a nice scent to the spiced crab, resembles of pungent and earthy tea hint. You can purchase dried lotus leaves in asian groceries, it usually sold dried and it must be rehydrated first to soften it prior to cooking by simlpy soaked it in warm water for about 20 minutes, patted dry and then applied some oil in the surface to prevent the filling is sticking. You can replace the lotus leaf with banana leaves or even taro leaves, but the fragrance is not as potent the lotus leaves.

Recipe Steamed Crab in Lotus Leaf Wrap with Spicy Chilli, Garlic and Black Bean Sauce

Steamed Crab Wrapped in Lotus Leaves with Fermented Black Bean Paste is actually inspired by Lo Mai Gai dimsum. Lo mai gai is actually steamed sticky or glutinous rice with chicken stuffing in lotus leaf wrap. The sticky or glutinous rice is pre-steamed or preboiled before wrapped in lotus leaf and steamed. General stuffing for lo mai gai is chicken, pork, chinese sausage or lap cheong, mushrooms, and finely chopped dried shrimp. That’s why it’s common preparation when people add cooked glutinous rice or pulut (malay), or ketan (bahasa)  within the steamed crab. The glutinous rice absorb the crab natural juice dripping when the crab is steamed in lotus leaf wrapped and it makes the natural crab flavour infused on it, but i prefer to served this steamed crab with steamed buns or mantou.

Recipe Steamed Crab Wraped in Lotus Leaves with Spicy Fermented Black Bean, Chilli, ang Garlic Sauce

Steamed Crab in Spicy Black Bean, Garlic and Chilli Sauce basic recipe is similiar with my Steamed Sea Scallop with Black Bean Sauce and Steamed Grouper Fish with Tofu. The ingredients of black bean sauce for steaming this crab is fermented black bean paste, garlic, shallots, lemongrass, ginger, salt and pepper use for the sauce. All the spice paste ingredients processed into a fine paste then chopped chili added to give a nice hot kicking flavour. Besides, you can enrich the flavour the black bean paste with dried shrimp, dried scallop and other savoury and umami dried seafood ingredients. Watch over the saltiness level of the black bean paste since it could be very salty and it’s not necessary to add any salt anymore. This black bean recipe is suits as a dressing  for rice porridge, steamed eeg, tofu, or even aubergines. Black bean sauce is actually made of salted and fermented black bean called douci, tausi or tauco hitam in Bahasa. Black bean paste is ready to use, it’s available in a glass jar on most asian groceries in your town, my recommended  favourite  fermented black bean paste is Lee Kum Kee Brand.

Resep Kepiting Saus Tauco Hitam/ Tausi Bungkus Daun Teratai (Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Sauce Recipe)

Kepiting saus tauco hitam (tausi) bungkus daun teratai is steamed crab in lotus leaves with spicy fermented black bean or douci, chilli, and garlic in Bahasa Indonesia. I’m using a giant mud crab from Papua Island for this recipe. The gigantic crustacean was weighed about 1.4 Kg and the claw is almost as big as my palm (i’m 5’11” or 180 cm heigh and weighed 95 kg or 190 pounds). This male mud crab is pretty big and four of us who joining the dinner got our stomatch fullfilled within it. The verdict of  this pricey gigantic male mud crab meat is much more sweet and succulent compared to female mud crab with roe for my Thai Green Curry. Even my sister consider that the amount of the black bean sauce is not enough (notes: she eat almost all of  the steamed buns), i guess i’m doing it to present the natural sweetness of the crab meat.

Handshake with Giant Mud Crab Clawn (Kepiting Papua)

Recipe Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Sauce :

Ingredient :

• 1 giant mud crab (i’m using 1.4 kg)
• 1 big lotus leaf
• 2 tbsp chopped chilies
• 2 tbs chopped scallion for garnish
• 1 tbsp oil
• 1 lemon/ Lime juice
• 2 tbs of premium light soy sauce
• 1/2 tsp of sesame oil
• 1/3 cup of chinese cooking wine
• salt and pepper to taste

Spice Paste :

• 2 tbsp of fermented black beans sauce/ tausi, i use Lee Kum Kee Brand
• 6 cloves garlic
• 2 shallots
• 2 lemongrass(use only the soft white inner part)
  
• a pinch of szechuan peppercorn*optional
• 3 cm ginger, chopped
• 1/4 tbs of rock sugar
• salt and peper to taste

Instruction :

• Cleaned  and brushed  throughly the crab surface,  discard the gills, springkle with salt, pepper and drizzle with a little of lime juice, drained, set aside

• Soak the dried lotus leaves in warm water for about 10 minutes until soften, patted dry, applied some oil to the inner surfece, set aside
• Heat up 1 tbsp oil in a wok pan, sautee the spice paste until fragrance  and throughly cooked,  add the premium light soy sauce, chinese cooking rice wine and sesame oil, bring to boil and simmer unti reduced, set aside
• Mix the sauteed spice paste and crab and chilli, ajdust the taste with salt and pepper
  

• Put the lotus leaf  to cover a heatproof pyrex bowl, put the spiced crab above the lotus leaves

• wrapped the crab with lotus leaves , marinade about 10 minutes.
  

• Cover the pyrex bowl with alumunium foil to prevent the steaming water dripping
• Meanwhile set your steamer in a highest flame as possible.

• Put lotus leaves wrapped crab with black bean paste in the steamer, steam about 15-20 minutes depend on the size of your crab, Do Not Overcooked It!
• Open the lotus leaves, garnish the steamed crabs with chopped scallion
  
• Served with mantau or steamed buns

You May Also Like (Click!)

Black Chanterelle Mushrooms Pasta with Sun Dried Tomato and Cream

Black Chanterelle Mushrooms Pasta with Sun Dried Tomato and Cream

Black Chanterelle mushrooms pasta recipe with  addition of sun dried tomato and cream is an easy, healty and yet tasty dish. Black Chanterelle mushrooms made it fancy even more.  Black Chanterelle mushrooms (Craterellus cornucopioides) is an edible mushroom, the horn of plenty, also known as black trumpet, trompette de la mort or trumpet of the dead. The idea of the name “trumpet of the dead” is that the growing mushrooms are being played as trumpets by people under the ground.

Dried Black Chanterelle Mushrooms, Trumpet des Maures, Horn of Plenty, Black Trumpet

The dried black chanterelel mushroom’s flavour even improves than the fresh, but the texture is slightly tougher and more rubberry. That’s why i suggested that dried chanterelles reconstituted or soaked in water overnight to soften it. To retain more flavor, you should not discarded the soaking water and using it to the dish when they are cooked. Chanterelles mushroomare especially prized for their culinary value and are favorites of mushroom hunters.

Black Chanterelle Mushrooms Pasta Recipe

This mushrooms is found in woods in North America, Europe, Japan and Korea. Mainly it grows under beech, oak or other broad-leaved trees, especially in moss in moist spots on heavy calcareous soil. The mushroom is usually almost black.  Hunters of this mushroom say it is like looking for black holes in the ground. The Horn of Plenty looks rather unattractive, but has a very good flavour. Humans have eaten mushrooms for thousands of years. Chanterelles like this one are especially prized for their culinary value and are favorites of mushroom hunters. Mushroom hunting is an exciting, fun, and rewarding hobby.

Borde Dried Black Trumpet Chanterelle Mushrooms

Soaked dried black chanterelle mushrooms before cooking

I purchased  a couple pack of  Borde Trompetttes des Maures or dried black chanterelle mushrooms in Carrefour supermarket for about 5 USD for tiny 28 gr package. Pretty pricey, but i guess it’s worht for the price, besides, it’s not easy to find a gourmet mushrooms in Indonesia, even in Jakarta. I guess this black chanterelle is away cheaper than porcini mushrooms that i’m use fo making Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing.

Spaghetty Pasta with Dried Chanterelle Mushrooms, Sun Dried Tomato and Cream

Black Chanterelle Mushrooms Pasta with Sun Dried Tomato and Cream Recipe :

Ingredients:

• 1 package of dried Black Trumpet mushrooms (28 gr)
• 125 gr dried pasta ( i use angel hair pasta), cook according to package instruction
• 1/4 cup Homemade Sun Dried Cherry Tomato , soaked 10 minutes, drain, roughly chopped (you can replace with 1/2 cup fresh cherry tomato)
• 1/2 cup  heavy cream
• 1 tbsp butter
• 1 tbsp olive oil
• 2 shallots, finely chopped
• 4 cloves garlic, finely chopped
• salt and pepper to taste
• a pinch of mix italian herbs

Instruction:

• Wash the dried black chanterelle mushrooms to remove any dirt in running water
• Soaked it overnight in the fridge
• Drain, shredded of roughly chopped it, reserve the liquid
• Heat up the butter and olive oil, saute the shallot and garlic until slightly brown
• Add the chanterelle mushrooms and sundried tomato, saute another 3 minutes
• Pour the soaking liquid and heavy cream, bring to boil, simmer until thicken
• Add the salt and pepper with mix italian herbs
• Add the pasta and cook it until it mixed well
• Serve it immediately

You May Also Like:

Resep Laksa Ketam/Kepiting, Rice Noodle in Rich & Spicy Crab Curry Soup

Laksa Ketam or Rice Noodle in Rich Crab and Coconut Milk Curry

Laksa is a spicy rice noodle soup from the Peranakan culinary, fusion of of Chinese and Malay (Melayu) descent found in Indonesia, Malaysia and also Singapore. Laksa derived from the Sanskrit lakshas (लकशस्) meaning “one hundred thousand” (lakh) and Hokkien Chinese word 辣沙 (Cantonese: [lɐ̀t.sáː]) as “dirty”  and “spicy sand” from the appearance and  the texture of the grounded dried prawns.

Live Blue Crab Made the Laksa Had a Very Kick’in and Superior Crabby Broth

I was  so lucky to found live blue crab at Grand Lucky Supermarket in Jakarta (nearby Pacific Place Mall) and it’s not tagged as silly expensive as a seafood restauran. The live blue crab cost me about 9.99 USD for a kilo and i brought home about one and a half kilos. No more pale canned crab meat that cost me about 2.85 USD for 125 gr drained crab meat weight. Foraging over a gourmet store in Jakarta driven me to Kem Chick Supermarket and i found a very small bundle of daun laksa or daun kesum or laksa leaves for about 0.5 USD. Daun laksa had a stong aromatic aromas and pleasant spicy and a little bit tangy after taste. but since i using live blue crab for this recipe, i use only a pinch. I think daun laksa is more suits with asam or sour laksa instead of curry laksa for my personal licking.

Live Blue Crab in Aquarium @ Grand Lucky Supermarket

Laksa Leaves,Daun Kesum, Vietnamese Corriander Leaves, Cambodian Mint from Kem Chick

Spicy Crab Coconut Curry Soup with Rice Noodle/Vermicelly a.k.a Laksa Kari Ketam

There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common and some variants use other types.

Crab Curry Laksa Recipe:

• 1 kg live or fresh blue crab,
  
• 2 pcs tamarind peel (asam keping/asam potong)
• 1/4 tsp tamarind paste
• 5 fresh shiitake mushrooms, thinly slice*optional
• 1500 ml chicken stock
• 1 cup coconut milk
• Cooking oil
• Rice vermicelly or rice noodle, boiled according to package instruction
• Salt, sugar and fish sauce to taste

Laksa Spice Paste Recipe:

• 20 fresh red chillies (cabe merah)
  
• 12 shallots (bawang merah)
  
• 8 cloves garlic (bawang putih)
  
• 3 cm turmeric (kunyit)
• 3 cm ginger (jahe)
• 1 tbsp shrimp paste (terasi/belacan)
• 3 candlenuts (kemiri)
• 2 lemongrass (sereh)
• 1 tsp coriander (ketumbar)
• 1/4 tsp pepper
• 30gr dried prawns, soak for 10 mins, drained
  

Garnish and Condiment:

• Corriander leaves
• Daun kesum or laksa leaves or vietnamese corriander leaves
• Bean sprout
• Chopped tomatoes
• Chopped chillies
• Deep fried shallots
• lemon wedges

Instruction:

• Clean the blue crab and remove the gills,steamed for about 15 minutes, carefully remove the meat from the shell, drain and set asida the crab meat, retain the liquid for the laksa broth
• Heat up the oil in a wokpan, saute the spice paste until fragrant and had more vivid color
• Pour the chicken stock, coconut milk and the liquid from steaming the blue crab
• Add the tamarind peel and the tamarind paste, bring to boil
• Put the shiitake mushrooms and season to your preference taste

How to serve the crab curry laksa:

• Put the rice vermicelli/rice noodle in the bottom of the serving bowl, add the crab meat and pout the laksa broth, serve with the garnishes and condiments

You May Also Like:

Hot and Spicy Chilli Crab Recipe (Resep Kepiting Saus Padang)

Hot and Spicy Chilli Crab Recipe

Chilli crab is a popular  dish preparation for crab . This hot and spicy chili crab are considered as Padangnese or Minangkabau descent style for it’s kick’in spicy and hot taste. Just like BEEF RENDANG, the chilli crab spice paste contains a dominant chilli flavour. Mud crabs are commonly used and are stir-fried in a semi-thick, creamy, hot and savoury tomato and chilli based sauce. Padangnese chilli crab are slightly different with the relatives, a Singapore style chilli crab.  Despite its name ‘chilli’, Singapore style chilli crab is not a very hot and spicy dish.  The other difference is the Padangnese style chilli not contain  shrimp paste but turmeric, candle nuts and chilli paste.

Hot and Spicy Chilli Crab Recipe (Resep Kepiting Saus Padang)

Kepiting Saus Padang or Padangnese Style Chilli Crab is a very popular dish among seafood restaurant through out Indonesia, especially chinese restaurant. The chef usually boiled the crab with ginger and lemongrass or deep fried it before tossed with the spicy sauce.  Don’t you ever espect to order kepiting saus padang in a Padangnese Restaurant since it’s won’t be available. To make it even more fragrant, i love to add some  curry powder to the dish. A little touch of thick coconut milk added to make a creamy sauce. Instead serving with a deep fried mantau or buns, the Kepiting Saus Padang is served with steamed rice.

Recipe Hot Spicy Chilli Crab in Padangnese Style

This  Indonesia chilli crab got a little of my personal twist. I use a sliced tomato and green chillies to make it refreshing even more. Beside tomato puree, i use a ripe torch gingger pods that called as buah cekala, kecombrang, kincuang or sambuang in Minangkabau or Padangnese descent language. You should crack open the torch ginger pod and mashed the black seed innard with water, then strain it through a fine sieve. The torch ginger pods and flower are essential ingredients to to make a Arsik Ikan or Indonesian (Batakness) Spiced Fish with Torch Ginger and Szechuan Peppercorn.

Recipe Crab in Hot and Spicy Chilli Sauce

I was so damn lucky to had the blue crab or flower crab since this is the last stock in the market this weeks. I like this crab for it sweet and succulent meat eversince i made Seafood Paella and Steamed Blue Crab in Green Chillies. This crab is worth for the price since literrary i had to struggling around a bunch of  jolly mommy with the same interest to purchasing the flower crab. This blue crab is the biggest i ever seen, about 2-3 for a kilo and it’s very cheep too. I purchased 3 blue or flower crab weighted around 1,4 kilos for about 6 USD.

Ingredients:

Chilli Crab Recipe :

• 2@500 gr crab, cleaned, remove the gills
• 1 large tomatoes, deseeded, roughly chopped
• 1 large tomatoes, pureed
• 3 green chillies, crosswisely slice
• 1/4 cup coconut milk
• 1/4 cup tomato ketchup
• 4 tbsp hot chilli sauce
• salt and pepper to taste
• 2 kaffir lime leaves
• 6 torch ginger pod or buah asam cekala, cracked, dissolve with water and strained
• 1 tsp curry powder
• 3 tbsp oil

Chilli Crab Spice Paste :

• 6 red cayenne pepper or chillies
• 6 bird eye chillies (or more for more hot taste)
• 8 shallots
• 6 cloves garlic
• 3 cm turmeric, grilled, peeled
• 4 candle nuts, toasted

Instruction :

How to Make Chilli Crab:

• Season the crab with salt and lime juice, deep fried for two minutes with large flame ( i prefer not doing this for a less calories)
• In a large skillet , heat up the oil over medium-high heat. Saute the spice paste until the oil separated int he edge of the skillet.
• Add the green chillies, tomato puree, kaffir lime leaves, curry powder, coconut milk, tomato ketchup, and chilli sauce.
• Add the crabs and the torch ginger infused water , bring to boil in a large flame.
• Adjust the taste with salt and pepper
• Just before finished cooking, add the chopped tomato
• Serve with hot steamed rice.

You May Also Like :