2 ¼ cups white crab meat ( 2 kg whole crabs )
1 tablespoon butter ½ cup finely chopped onions
2 cloves garlic, crushed with salt
½ cup mushroom sliced or chopped
2 tablespoons fresh coriander chopped
½ teaspoon cumin and coriander
seeds roasted and ground 1 teaspoon white pepper
3 tablespoons green or red peppers chopped or peas (optional)
Medium White Sauce:
3 tablespoons butter
3 ½ tablespoons flour
1 ½ cups milk
¼ cup shredded cheese
A generous pinch of nutmeg powder
Topping: ¼ cup grated cheese
2 tablespoons bread crumbs
A few drops of hot sauce or a pinch of chilli powder
(Enough to fill 15-17 crab shells to serve 6-8 persons)
1- In a medium pot, melt butter, stir in onions until soft. Stir in garlic and spices. Mix in the remaining ingredients until green pepper or peas then season to taste.
2- Cover and simmer on low heat for a few minutes.
3- To prepare sauce, in a small saucepan on low heat, heat butter until it is bubbly.
4- Stir in flour until the mixture is homogenous and leave the sides of the saucepan.
5- Stir in milk while mixing until the mixture is homogenous. Continue stirring, allow to boil for 1 minute. Season to taste with salt, white pepper and nutmeg powder.
6- Stir in crab mixture prepared in step 2 in the white sauce, then stir in peppers or peas.
7- Use to fill the crab shells. Sprinkle with bread crumbs, cheese, and chilli powder. Transfer the remaining crabs mixture into a suitable oven dish. Sprinkle with bread crumbs, cheese and chilli powder.
8- Bake in a preheated moderate oven at ( 180ºC – 350 º F ) until the top is set , finish under an oven grill or salamander until the surface is golden
Note: – When desired to serve crab in white sauce with rice, add cup water or fish stock to reach the desired consistency. Season and boil for l minute, serve with rice or pasta .