1 inch fresh ginger root
6 whole cloves
4 tablespoon vegetable oil
1 small onion -- minced
1 teaspoon ground ginger
2 tomatoes -- finely chopped
1 tablespoon tomato paste
2 bell peppers -- finely
1 chopped
1 pinch paprika
1 teaspoon cayenne pepper
1 tablespoon dried shrimp -- from
1 oriental shop
1/2 cup bread crumbs -- whole wheat
1 egg -- hard boiled chopped
1 sprig parsley
2 lb crab meat
I think this recipe assumes raw
crabmeat to start; refer to instructions below about boiling crab meat
and alter technique if using pre-cooked crab meat, perhaps by just
boiling some ginger and cloves in small amount of water and adding a
bit to flavor crab.
Put crab meat in boiling salted water along with ginger piece
and cloves. Cook about 15 minutes, until meat is tender enough to flake
with a fork. Drain, flake and set aside.
In a heavy pot, heat oil to a moderate temperature and add other
ingredients in the following sequence, stirring for a minute or so
between each: onions, ground ginger, tomatoes, tomato paste, green
pepper, paprika, cayenne, and dried shrimp.
Reduce heat and simmer for
4-5 minutes, stirring constantly, until vegetables are cooked. Add crab
meat and stir another couple of minutes to heat it through. Then spoon
the mixture into clean crab shells or ramekins (small individual
baking dishes).
Sprinkle bread crumbs on top of each crab and toast under an
oven broiler, being careful not to let the crumbs scorch. Garnish with
egg and parsley.
Yield: 6 servings