A versatile way to cook crab and pork meats with-a-twist. Impress your friends and family members with the Thai tradition of elaborate food presentation, such as using crab shells to serve a crab meat and pork stuffing.
3 large whole crabs
1 cup ground pork
1 tablespoon Premium Fish Sauce
1/2 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons fine breadcrumbs
2 cups vegetable oil (for deep frying)
Fresh cilantro sprigs (optional)
Red chile, thinly sliced (optional)
(1) Rinse crabs and place crabs in steamer basket. Cook on high heat 5 to 8 minutes. Cool crabs slightly. Remove meat from crabs and place in bowl. Reserve crab shell bodies. Mix crab meat with pork, fish sauce, cilantro, garlic, salt, pepper and 1 beaten egg until well blended. Stuff mixture into crab shells.
(2) Beat remaining egg in small bowl. With a spoon or small brush, brush egg on top of the crab and pork stuffing. Press into the breadcrumbs.
(3) Heat oil in large skillet on medium-high heat. Place the stuffed crabs, breadcrumb side down, into the oil. Fry 3 to 5 minutes or until breadcrumbs are golden brown. Garnish with cilantro sprigs and chile slices, if desired. Serves 3