Akotonshi (Stuffed Crabs)

Recipe Ingredients

1 teaspoon	5ml	Salt
1		Fresh ginger root
6		Whole cloves
4 tablespoons	60ml	Vegetable oil
1 tablespoon	15ml	Onion - minced (small)
1 teaspoon	5ml	Ground ginger
2		Tomatoes - finely chopped
1 tablespoon	15ml	Tomato paste
2		Bell peppers - finely chopped
1 pinch		Paprika
1 teaspoon	5ml	Cayenne pepper
1 tablespoon	15ml	Dried shrimp - from oriental shop
1/2 cup	73g / 2.6oz	Bread crumbs - whole wheat
1		Egg - hard boiled chopped
1 section		Parsley
2 lbs	908g / 32oz	Crab meat

Recipe Instructions

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.

Source:
DINING AROUND SHOW #DI1339

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