Flower Drum Crab Baked In The Shell

Recipe Ingredients

2 tablespoons	30ml	Butter
1/2 cup	31g / 1.1oz	Finely-diced onion
1/3 cup	78ml	Unsweetened coconut milk
1 teaspoon	5ml	Chinese rice wine
		= (or dry sherry)
1/2 lb	227g / 8oz	Cooked crabmeat - flaked, and
		Picked over for cartilage
1/2 teaspoon	2.5ml	Sesame oil
1/8 teaspoon	0.6ml	Freshly-ground white pepper
		Salt - if necessary
		For The Dish
4		Blue crab shells
		= (or 4 [4-oz] heatproof ramekins)
		Cornstarch - for dusting
1		Egg - beaten with
2 teaspoons	10ml	Water
1/2 cup	73g / 2.6oz	Japanese breadcrumbs (panko)

Recipe Instructions

Melt the butter in a 2-quart pan over medium-high heat. Add the onion and cook, stirring once or twice, until the onion is soft, about 3 minutes. Pour in the coconut milk and rice wine and heat to simmering. Reduce the heat, add the crab, sesame oil and pepper and mix lightly. Cook just until the crab is heated through. Taste and add salt if necessary.

For the Dish: Preheat the broiler and place the rack 4 to 6 inches from the heat.

Dust the crab shells, if using, with cornstarch to coat the insides lightly. Spoon the hot crab mixture into the shells. Brush the tops with the beaten egg. Sprinkle 2 tablespoons of the panko over the filling in each shell. Broil until golden brown, about 2 minutes. Serve hot.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Everyday to - Elegant) - from the TV FOOD NETWORK CANADA

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