Stuffed Crab Recipe (Poo Cha)

Crab meat: The main ingredient, providing a sweet and delicate flavor.

Pork mince: Adds richness and a savory depth to the stuffing.

Fish sauce: A salty, umami-rich liquid that enhances the overall taste.

Sugar: Balances the flavors with a touch of sweetness.

Garlic: Adds a pungent and aromatic note.

Coriander: Provides a fresh, herbaceous flavor.

Egg: Acts as a binder to hold the stuffing together.

Cornstarch: Helps to thicken the mixture and improve texture.

Breadcrumbs: Coats the outside for a crispy finish.

Vegetable oil: Used for frying to achieve a golden brown crust.

When mixing the crab meat and pork mince, ensure that the ingredients are thoroughly combined to create a uniform texture. This will help the stuffing hold together better when you steam and fry it. Additionally, when forming the mixture into patties or stuffing the crab shells, press firmly to eliminate any air pockets, which can cause the stuffing to fall apart during cooking.

• crab meat - Substitute with imitation crab meat: Imitation crab meat is a more affordable and readily available option that mimics the texture and flavor of real crab meat.

• crab meat - Substitute with shrimp: Chopped shrimp can provide a similar seafood flavor and texture to crab meat.

• pork mince - Substitute with chicken mince: Chicken mince is a leaner alternative that still provides a similar texture and protein content.

• pork mince - Substitute with tofu: Crumbled tofu can be used for a vegetarian option, offering a similar texture and absorbing the flavors of the other ingredients.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertone of fish sauce.

• fish sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and can provide a similar depth of flavor.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and can be used as a natural sweetener.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• minced garlic - Substitute with shallots: Finely minced shallots can add a similar aromatic quality and a slightly sweeter flavor.

• chopped coriander - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to coriander.

• chopped coriander - Substitute with basil: Basil offers a different but complementary flavor that can enhance the dish.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan binder.

• beaten egg - Substitute with chia egg: A chia egg (1 tablespoon chia seeds mixed with 3 tablespoon water) can also serve as a vegan binder.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent similar to cornstarch.

• cornstarch - Substitute with potato starch: Potato starch is another effective thickening agent that can replace cornstarch.

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter, crunchier texture compared to regular breadcrumbs.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a similar texture and flavor to breadcrumbs.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative that can be used for frying.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a unique flavor and is suitable for frying at high temperatures.

• Allow the stuffed crab to cool completely before storing. This prevents condensation, which can make the breadcrumbs soggy.
• Place the cooled stuffed crab in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. Ensure the container is sealed tightly to maintain freshness and prevent the absorption of other food odors.
• For longer storage, wrap each stuffed crab individually in plastic wrap, then place them in a freezer-safe bag or container. This helps to prevent freezer burn.
• Label the container with the date to keep track of storage time. Stuffed crab can be frozen for up to 2 months.
• When ready to reheat, thaw the stuffed crab in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat in an oven preheated to 350°F (175°C) for about 10-15 minutes or until heated through. This method helps to retain the crispiness of the breadcrumbs.
• Alternatively, reheat in a microwave on medium power for 2-3 minutes, but note that this may result in a softer texture.
• Avoid refreezing previously frozen stuffed crab to maintain quality and safety.

• Preheat your oven to 350°F (175°C). Place the stuffed crab on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out and bake for about 10-15 minutes until heated through.

• For a quicker method, use a microwave. Place the stuffed crab on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispier texture, reheat in a skillet. Heat a small amount of vegetable oil over medium heat. Add the stuffed crab and cook for 2-3 minutes on each side until warmed through and crispy.

• For an air fryer option, preheat the air fryer to 350°F (175°C). Place the stuffed crab in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• To steam, place the stuffed crab in a steamer basket over boiling water. Cover and steam for about 5 minutes until heated through. This method helps retain moisture and keeps the crab meat tender.

• Mixing bowl: Use this to combine the crab meat, pork mince, fish sauce, sugar, garlic, coriander, egg, and cornstarch.

• Spoon: Helpful for mixing the ingredients thoroughly in the mixing bowl.

• Steamer: Essential for steaming the stuffed crabs or patties for 15 minutes.

• Frying pan: Needed to fry the steamed crabs or patties until they are golden brown.

• Spatula: Useful for flipping the patties or stuffed crabs while frying to ensure even cooking.

• Measuring spoons: Necessary for accurately measuring the fish sauce, sugar, and cornstarch.

• Knife: Handy for chopping the coriander and mincing the garlic.

• Cutting board: Provides a surface for chopping the coriander and mincing the garlic.

• Whisk: Useful for beating the egg before adding it to the mixture.

• Plate: Use this to place the steamed crabs or patties before frying and for serving the final dish.

• Tongs: Helpful for handling the hot steamed crabs or patties when transferring them to the frying pan.

Prepare the filling: Mix the crab meat, pork mince, and other ingredients in advance and store in the fridge.

Use pre-cleaned shells: Buy pre-cleaned crab shells to save time on preparation.

Steam in batches: Steam multiple stuffed crabs or patties at once to reduce cooking time.

Preheat the oil: Ensure the vegetable oil is hot before frying to speed up the process.

Make extra: Double the recipe and freeze extra patties for a quick meal later.