DEEP FRIED SAUTÉED CRABMEAT IN A SHELL STUFFED WITH BLACK TRUFFLE & ONION | EXECUTIVE CHEF UWE LASCZYK | LE MERIDIEN CYBERPORT

Ingredients (for 10 servings):

200g Black Truffle

100ml Milk

40g Flour

20g Butter

10 Mud Crabs (each about 600g)

2 pieces of Onion

5g Sugar

2 pieces of Eggs

1 pack Bread Crumbs

 

Method:

1. Pick over crabmeat from fresh crabs. Shred the onions and cut the black truffle into slices. Stir-fry them with low heat for later usage

2. Heat the Wok with flour and butter. Prepare the stuffing by stir- frying the crabmeat, onions, black truffle and add in milk and seasoning (salt, chicken powder and sugar).

3. Apply the stuffing into the crab shell, smear with egg and sprinkle with bread crumbs

4. Deep-fry the crabmeat in shell with medium heat for 5 minutes

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