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Associate.com - Share Your Recipe!

Recipe Name: A Load Of Old Crab Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
115 Gram(s) American long grain rice
2 Chicken stock cubes
1 Whole cooked crab
1/2 Red chilli, seeded and
finely
sliced
125 White wine
2 Teaspoon(s) Tomato puree
Half a lemon
1 Bunc fresh coriander, leaves
removed
4 Tablespoon(s) Vegetable oil
1 Rasher bacon, cut into thin
strips
1/4 Onion, finely sliced
25 Gram(s) Butter
1 Tablespoon(s) Chopped fresh parsley
1/4 Savoy cabbage, core removed
and
finely shredded
1 Garlic clove, crushed
115 Gram(s) Plain flour
1 Tablespoon(s) Caster sugar
2 Eggs
2 Tablespoon(s) Milk
1 Pinches ground cinnamon
1 Desert apple, peeled
coarsely
grated
200 Gram(s) Greek yoghurt
Salt and pepper
Clear honey, to drizzle
Directions:
Cook the rice according to the packet instructions, adding 1 chicken
stock cube to the cooking water. Drain well. 2 Remove the claws and
larger legs from crab, crack open and take out the meat. Keep the
brown and white meat separate. Prise the body section upwards from the
shell with your thumbs to release. 3 Remove and discard the dead men's
fingers, greyish stomach bag and mouth. Remove the meat from shells
and retain. 4 Heat 600ml/1 pint water in a pan, add 1 chicken stock
cube, the crab shells, brown crab meat, half the chopped chilli, wine,
tomato puree, lemon and most of the coriander. 5 Bring to the boil
and simmer gently for 10-15 minutes. Season. Strain the stock into a
bowl, stir in 1/3 white crab meat, 1 tbsp drained rice and coriander
leaves. 6 For the Kedgeree: Heat 1 tbsp oil in a frying pan, add the
bacon, onion and remaining chilli and cook for two minutes. 7 Add the
remaining rice and crab meat and warm through. Add the butter and
chopped parsley, season and stir to mix together. Spoon the kedgeree
onto a plate and serve. 8 Heat 2 tbsp vegetable oil in a wok, add the
shredded cabbage, season and stir fry for two minutes. 9 Add the
garlic and continue cooking for another minute or so. Serve the
cabbage in a shallow bowl. 10 For the Apple Pancakes: Sieve the flour
and caster sugar into a bowl, add the eggs, milk and ground cinnamon
and beat to make a smooth batter. Add the grated apple and stir
together. 11 Heat 1 tbsp vegetable oil in a frying pan. Add spoonfuls
of the batter and cook for a few minutes on each side until golden
brown and cooked through. 12 Layer up the pancakes with spoonfuls of
yoghurt in between the layers and serve drizzled with a little honey.
Converted by MC_Buster. NOTES : Chef - Nick Nairn Recipe by: Ready
Steady Cook Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1025
Calories From Fat: 615
Total Fat: 69.7g
Cholesterol: 288.9mg
Sodium: 2378mg
Potassium: 408.2mg
Carbohydrates: 56g
Fiber: 2.9g
Sugar: 3.7g
Protein: 45.6g


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