Crab Chawan Mushi

Name: Crab Chawan Mushi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams shelled cooked crab (3/4 cup; see instructions below); 3 Tbsps dry sherry; 4 larges eggs; 315 milliliters warm prepared dashi-no-moto (see notes) or fat-skimmed chicken broth; 1 teaspoon minced fresh ginger; 2 Tbsps thinly sliced green onion (including tops); 1 teaspoons salt; 2 teaspoons soy sauce; 1 teaspoon sugar

Crab Chawan Mushi

Need a gluten free and dairy free main course? Crab Chawan Mushi could be a great recipe to try. This recipe makes 4 servings with 117 calories, 14g of protein, and 5g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, sherry, soy sauce, and a few other things to make it today. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert.

Instructions

In a bowl, beat eggs to blend with sherry, soy sauce, sugar, and salt.

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Soy Sauce

Sherry

Sugar

Egg

Salt

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Bowl

Whisk in dashi, then stir in crab, green onion, and ginger.

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Green Onions

Ginger

Dashi

Crab

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Whisk

Pour egg mixture equally into 4 custard cups or ramekins (8-oz. size). Cover cups tightly with foil.

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Custard

Egg

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Ramekin

Aluminum Foil

Pour 1 inch of water into a 5- to 6-quart pan (about 10 in. wide and 4 in. deep); set a rack in pan over water. Bring to a boil over high heat; reduce heat to a simmer and set custard cups slightly apart on rack. Cover pan and simmer until custards barely jiggle in the center when cups are gently shaken (lift foil to check), 8 to 10 minutes.

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Custard

Water

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Aluminum Foil

Frying Pan

How to cook crab

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Crab

Keep live crabs loosely covered in the refrigerator up to 12 hours. Grasp crabs carefully from the rear end, between the legs, and put in a pan to make sure they fit, with 3 to 4 inches of clearance below pan rim.

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Frying Pan

Remove crabs and fill pan with enough water to cover crabs by 2 to 3 inches. Cover pan and bring water to a boil over high heat.

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Water

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Frying Pan

One at a time, grasp crabs as described above and plunge them headfirst into the boiling water; if you have too much water, ladle out excess and discard. Cover pan and start timing. When water resumes boiling, reduce heat to a simmer. Cook 1 1/2- to 2 1/2-pound crabs 15 minutes, 3-pound crabs about 20 minutes.

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Water

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Ladle

Frying Pan

Drain crabs; to be able to handle quickly, rinse briefly with cool water.

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Water

How to clean, crack, and shell crab

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Crab

Pull off and discard triangular flap from belly side.

Turn crab belly side down; pulling from the rear end, lift off back shell.

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Crab

Drain and discard liquid from shell. If desired, scoop soft, golden crab butter and white crab fat from shell into a small bowl to eat by the spoonful with crab or to stir into a dipping sauce. If using back shell for garnish, break bony section (mouth) from front end of shell and discard. Rinse shell well and drain.

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Dipping Sauce

Butter

Crab

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Bowl

On the body section, pull off and discard reddish membrane that covers the center (if it hasn't come off with the back) and any loose pieces. Scoop out any remaining golden butter and add to bowl. Pull off and discard long, spongy gills from sides of body. Rinse body well with cool water.

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Butter

Water

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Bowl

Twist legs and claws from body. Using a nutcracker or wood mallet, crack the shell of each leg and claw section. With a knife, cut the body into quarters.

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Knife

Break apart legs and claws; using your fingers, a small fork, a pick, or a crab leg tip, remove meat. Pull body sections apart and dig out pockets of meat. Discard shells. One cooked, cleaned 1 3/4- to 2-pound crab (with back shell) yields 7 1/2 to 8 ounces (1 1/3 to 1 1/2 cups) of meat; heavier crabs do not always have more meat.

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Pasta Shells

Crab

Meat

Equipment

Ingredients

Servings:

170grams

shelled cooked crab (3/4 cup; see instructions below)3Tbsps

dry sherry 4larges

eggs 315milliliters

warm prepared dashi-no-moto (see notes) or fat-skimmed chicken broth 1teaspoon

minced fresh ginger 2Tbsps

thinly sliced green onion (including tops)1teaspoons

salt 2teaspoons

soy sauce 1teaspoon

sugar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.