• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • Filling:
  • 2 slices day-old bread, diced
  • 1/4 cup UHT milk
  • 1 onion, diced
  • 4 to 5 button mushrooms, diced
  • 1 half-ripe tomato, seeded and diced
  • Some cooking oil
  • Seasoning (combine):
  • 1 tbsp Lee Kum Kee Premium oyster sauce with dried scallop
  • 1 tbsp light soy sauce
  • 1 tbsp fish curry powder
  • 1/4 tsp sugar
  • 1/4 tsp pepper
  • 1 tbsp natural yogurt
  • 1 tbsp finely chopped coriander leaves
  • 1 tbsp finely chopped parsley
  • 1/2 cup fine breadcrumbs
  • 1/2 cup grated mozzarella cheese
  • Dash of ground black pepper


  1. Clean crabs well and remove the shells. Steam crabs until cooked and remove the meat.
  2. Soak the cubed bread pieces in milk until soft. Heat oil in a wok and fry the onion and button mushrooms for one to two minutes. Add tomato and seasoning and fry until combined.
  3. Dish out and mix in crabmeat, soaked bread, chopped coriander and parsley.
  4. Stuff filling into empty crab shells and sprinkle with fine breadcrumbs and mozzarella cheese. Add a dash of ground black pepper.
  5. Bake crab shells in a preheated oven at 180 ºC for 15 to 20 minutes or until the top of the filling turns golden brown. Serve with chilli sauce.
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