How to Make Vietnamese Baked Stuffed Crab Shells Asian Cooking Recipe Cuisine

Vietnam Baked Stuffed Crab Shells

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 oz dried bean thread noodles

6 dried cloud ear mushrooms

1 lb fresh crab meat

1 tbsp vegetable oil

2 tbsp fish sauce

2 shallots, finely chopped

1 in fresh ginger, peeled and grated

1 small bunch cilantro, stalks removed, leaves chopped

1 egg, beaten

2 tbsp butter

salt and ground black pepper

fresh dill fronds

Directions:

Preheat oven to 350F. Soak the noodles and mushrooms separately in bowls of lukewarm water for 15 minutes. Squeeze them dry and chop finely.

In a bowl, mix together the noodles and mushrooms with the crab meat. Add the oil, fish sauce, shallots, garlic, ginger and cilantro. Season, then stir in the beaten egg.

Spoon the mixture into four small crab shells or use individual ovenproof dishes, packing it in tightly and add a small pat of butter on top.

Place the shells on a baking tray and cook for about 20 minutes or until the tops are nicely browned.


Garnish with dill and serve immediately.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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