Crab And Pork Stuffed Shells (Poo Jah)
|Duck's egg/Large hen's egg||1|
|Minced garlic||2 Tablespoon|
|Chopped cilantro||2 Tablespoon (Including The Root If Possible)|
|Ground pork||4 Ounce|
|Fish sauce||2 Tablespoon|
|Light soy sauce||1 Tablespoon|
Combine all the ingredients in a food processor, and then spoon a quarter of the mixture into each of four crab shells or ramekin dishes, and steam for about 15 minutes until cooked.
Serve on a leaf or two of lettuce.
Garnish with slivered length-wise red and green chiles and cilantro leaves.
Note: You can make this spicy by adding a little minced Thai chiles (phrik chee fa).
Note crab information: Blue crabs are most often used for this dish, Dungeness Crab works great as well using the large top hard shell as a family style serving dish.
If you live in an area where lobster is plentiful this recipe using lobster meat served in the half shell would be simply amazing. A King's dish for sure.
Picked crab meat is sold commercially, and the canning operations have huge crab picking 'houses' usually manned by local women armed with sharp knives and who manage to completely remove the meat, sorted into lump, claw, backfin, and the other smaller bits, in less time than a the usual crab eater takes just to get into one crab, remove the gills, and pry out the lumps. I often buy Phillip's Brand crab meat in the refrigerated tin when Dungeness is not in season here and it is fabulous for this recipe.
Maryland and Virginia crab works great also.