Crab porridge is a dish that is highly nutritious, very good for the brain development of young children. Let’s go into the kitchen with TasteVN to learn 3 simple yet delicious ways to make crab porridge!
1. Crab Porridge
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Preparation
50 minutes
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Difficulty
Medium
Ingredients for Crab Porridge Serves 2
White rice 40 gr Fresh crab 1 kg Sesame oil 5 ml Green onions 50 gr Ginger 6 slices Dried anchovies, shredded 1 cup Dried scallops 3 gr Seasoning powder 1 teaspoon Minced ginger 1/2 cup
How to Prepare Crab Porridge
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Prepare the Crab
Use scissors or a sharp knife to lift the apron under the crab’s belly. Poke directly into the concave part under its belly until its claws and legs stretch out, then remove the ties.
Next, use a brush to scrub and wash the crab to remove any dirt and sand. Use scissors to cut off the small claws, keeping only the two large claws.
Then, you remove the apron to make it easier to separate the crab shell and the roe outside the apron (if any). Carefully peel the shell away from the crab and discard the gray-black lungs on both sides.
Finally, wash the crab thoroughly with water and let it drain. After that, place it in a large pot.
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Steam the Crab
Prepare a steamer and some water, add 6 slices of ginger and the crab to steam for about 10 minutes. When the crab turns red with the aroma of ginger, it is cooked. Then pour the crab’s water into a bowl; this water will be used for cooking the porridge.
Place the steamed crab in a large bowl and submerge it in cold water for 2 minutes to help remove the meat from the shell more easily.
Next, hold one claw of the crab with one hand, and use scissors in the other to cut along the edge of the claw, setting aside the knee part to cut last. After cutting the claw into two sections, continue cutting the knee part. Use a sharp knife to gently pry it off, and you will have removed all the claw meat.
Keep one whole crab for decoration later.
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Prepare the other ingredients
Soak the white rice for 1 – 2 hours to make it cleaner and softer before cooking. Wash the green onions and chop them finely.
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Cook the porridge
Add 2 liters of water to the pot, add the crab water, dried anchovies that have been gutted, dried scallops, and soaked rice. Boil on low heat for 30 minutes, then remove the dried anchovies and dried scallops, add the crab meat, chopped green onions, 1 teaspoon of seasoning, sesame oil, and ginger.
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Finished Product
Delicious and attractive crab porridge with soft porridge and naturally sweet crab meat. Let’s make this delicious and appealing crab porridge right away; the kids will surely love it when they taste it.
2. Mixed Crab Porridge
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Preparation
1 hour
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Difficulty
Medium
Ingredients for Mixed Crab Porridge For 5 people
Glutinous rice 60 gr Regular rice 180 gr Fish cake 100 gr Minced pork 125 gr Dried scallop 30 gr Tiger shrimp 250 gr Cornstarch 1.5 teaspoons Cooking oil 100 ml Crab 450 gr Seasoning a little (salt/pepper/sugar)
How to choose fresh and delicious pork
You can buy ground meat that is pre-ground or buy whole pieces to grind yourself using a meat grinder!
- Choose meat that has a bright pink color, not too red and not too pale. Pieces of pork that are pale, greenish, and have a foul smell are spoiled, so you should avoid these types of meat.
- Pork that is firm and has high elasticity is good meat. You can test it by pressing your finger into the meat; if it springs back immediately, is not slimy, and does not leak water or juice, then it’s good.
- You should choose pork with a mix of lean and fatty parts so that your dish does not become dry or too greasy from excess fat.
-800x450-1-2.jpg "3 Easy Ways to Cook Nutritious and Delicious Sweet Crab Porridge at Home 17")
Tools needed
How to make Mixed Crab Porridge
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Cooking the porridge
Soak 30g of dried scallops in a bowl of water; when the scallops are soft, tear them into small pieces.
Pour the torn scallops along with the soaking water into the rice cooker, then add 60g of glutinous rice and 180g of regular rice along with 2 liters of water, then cook for 30 minutes.
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Marinate fish cake and minced meat
Marinate fish cake and minced meat with 1 teaspoon of salt and 1.5 teaspoons of cornstarch, then mix well, add 1 tablespoon of water and mix well for another 5 minutes.
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Shape the fish cake balls and add to the porridge
Take about 1 tablespoon of the filling and shape it into a ball, when the porridge has 7 minutes left to cook, open the pot, stir the porridge well and add the meatballs, when the porridge has cooked for 7 minutes, adjust the pot to cook for another 30 minutes.
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Preparation of shrimp and crab
Shrimp are peeled, then the head, legs, and tail are separated, and the dark vein is removed. Next, place the shrimp in a bowl of rice wine to reduce the fishy smell. Marinate the shrimp with 1/6 teaspoon of salt and 1/6 teaspoon of sugar to enhance the flavor.
Tip for quickly removing the dark vein from shrimp
- Count backward from the tail of the shrimp to the second groove connecting the two segments of the shrimp shell, insert a toothpick through this position and gently pull the dark vein out.
- You don’t need to cut the back of the shrimp with a knife; you can also use a toothpick to pry the head of the shrimp off, and you will see the black vein. Gently pull this black thread out, and the shrimp is clean.
Use scissors or a sharp knife to lift the apron under the crab’s belly. Poke straight into the concave part of its belly until its claws and legs stretch out, then remove the bindings.
After that, use a brush to scrub and wash the crab to remove dirt and sand. Use scissors to cut off the small claws, keeping only the two large claws.
Then, remove the apron to make it easier to separate the crab shell and the eggs outside the apron (if any). Carefully peel the shell away from the crab and discard the grayish-black lungs on both sides.
Finally, rinse the crab with water until clean and let it drain.
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Sauté the shrimp heads
Place a pan on the stove and add 100ml of cooking oil to the pan, when the oil is hot, add the shrimp heads and shells and sauté evenly over medium heat, sauté until the oil turns orange or slightly red, then turn off the heat, let it cool, then use a sieve to filter the oil out.
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Add the ingredients to the porridge
After the porridge has been cooked for another 30 minutes, stir well, add the shrimp and crab into the pot, let it cool for about 10 minutes, then add the sautéed shrimp head oil and 1.5 teaspoons of salt, stir well and adjust the seasoning to taste.
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Final product
The mixed crab porridge is not difficult to make, yet it is very appealing, delicious with the harmonious blend of flavors from various seafood, providing a nutritious dish to treat the whole family.
3. Crab porridge with carrot
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Preparation
40 minutes
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Difficulty
Easy
Ingredients for Crab porridge with carrot Serves 2 people
Crab 1 piece Carrot 1/2 piece Shallots 2 cloves Glutinous rice 60 gr Regular rice 60 gr Cooking oil 1/2 tablespoon
How to choose fresh and delicious carrots
- Choose carrots that are of moderate size, with a straight tapering shape towards the tail, smooth skin, firm in hand, and slightly hard.
- Choose carrots that have a deep orange color, bright, with fresh green leaves still tightly attached to the body of the carrot.
- Do not choose overly large carrots, with thick leaves, branches at the base, and thick shoulders.
How to prepare Crab Carrot Porridge
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Prepare the crab
Use scissors or a sharp knife to lift the apron under the crab’s belly. Poke straight into the concave part of its belly until its claws and legs stretch out, then remove the ties.
Next, use a brush to scrub and wash the crab to remove dirt and sand. Cut off the small claws, keeping only 2 large claws.
Then, remove the apron to make it easier to separate the shell from the crab and the roe outside the apron (if any). Carefully peel the shell away from the crab and remove the dark gray lungs on both sides.
Finally, rinse the crab with water until it is clean and let it drain.
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Prepare other ingredients
Wash the carrots, peel them, and then dice them. Finely chop the shallots.
Soak the sticky rice and regular rice for 1 – 2 hours to make the rice cleaner and softer before cooking, then rinse the rice thoroughly.
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Boil and separate crab meat
Place crabs in a large pot with a little water, then boil the crabs for 10 minutes until cooked. After that, take the crabs out and put them in cold water for about 1 minute, then proceed to extract the crab meat.
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Sauté crab
Heat a pan on the stove and add 1/2 tablespoon of cooking oil to the pan, when the oil is hot, add shallots and fry until fragrant, then add the crab meat and stir briefly over low heat before turning off the stove.
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Cook porridge
Place a pot on the stove, add 2 liters of water to the pot, then add rice and cook for about 30 minutes over low heat, then add carrots and the sautéed crab meat, cook for another 2 minutes, then season to taste before turning off the stove.
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Final product
The crab carrot porridge is extremely nutritious, delicious, and very suitable for nourishing your little one!
Successful Cooking Tips
- If you have time, you should soak the rice for about 1 – 2 hours before cooking the porridge, which helps the porridge cook faster and taste better. Alternatively, you can rinse the rice, let it sit until drained, then put it in a pan and stir-fry over medium-low heat until the rice turns light yellow before cooking as usual. This helps the porridge grains expand evenly and become more aromatic and delicious.
- The water ratio is also very important; you can aim for a ratio of 1:4 for rice and water, which is the most suitable, or adjust according to your preference.
- During the cooking process, you must stir the porridge at least once every 10 minutes over medium heat; otherwise, the rice will settle at the bottom of the pot and cause the porridge to burn.
- You can mix sticky rice with regular rice to cook porridge, which will make the dish soft, tasty, and not overwhelming when eaten.
- Before soaking the rice, you need to rinse it clean to remove any dirt and impurities stuck to the rice.
How to Choose Fresh and Delicious Crabs
- Male crabs have a small, Y-shaped apron that fits snugly against their body. Male crabs usually have a lot of meat.
- Female crabs have a larger, round apron. Female crabs are known to have a lot of roe.
- You should choose crabs that feel just right in your hand; heavier crabs will be tastier, firmer, and fresher.
- It is best to buy live crabs, with flexible joints and sharp spines.
- You should not buy crabs that are too large, as larger crabs do not necessarily mean they will be tastier.
- Pay attention to the crab’s apron; if the apron fits snugly against the crab’s body, it means the crab has not spawned much and has firm meat.
How to Clean Crabs Without a Fishy Smell
- Use a sharp object to destroy the crab’s spinal cord so that it doesn’t move, then use a brush to clean it thoroughly, scrubbing the crab to make it clean.
- During the processing, you just need to rinse the crab with white wine or crushed ginger mixed with water to eliminate the crab’s fishy smell.
- When you buy the crab, you should start processing it immediately while it is still alive to keep the meat fresh and sweeter.
- When proceeding with the processing, note that you should not remove the ties from the crab, as live crabs are very strong, and their claws can hurt your hands.
See more
Hope that with the 3 recipes above, you will be able to cook a delicious and nutritious crab porridge for the whole family, wishing you success.
*Refer to images and recipes from sources such as: cooky.vn, Spice N’ Pans and BEAUTIFUL MOTHER – BEAUTIFUL CHILD
