Braised Crabmeat n Clam Shells Recipe
There are numerous interestingly different ways to cook crabmeat and this Braised Crabmeat n Clam Shells turns out to be appetizing as well as tasty. This lovely Braised Crabmeat n Clam Shells is great for any day. If you do it right, they are heaven on a plate.
Ingredients
2 or 3 dried black mushrooms
2 dozen clam shells
1 pound lump crabmeat
1/4 pound lean pork
1 tablespoon smoked ham
1 slice fresh ginger root
1/2 scallion stalk
2 tablespoons sherry
1/2 teaspoon salt
3 tablespoons flour
Oil for deep frying
1 onion
2 tablespoons oil
1/4 cup stock
2 tablespoons sherry
Directions
1. Soak dried mushrooms. Wash clam shells.
2. Pick over crabmeat; then mince together with pork, ham, ginger root, scallion and soaked mushrooms.
3. Beat egg lightly; add to minced ingredients, along with sherry and salt. Mix well to blend. Stuff mixture into clam shells and dust lightly with flour to seal in.
4. Heat oil. Lower in clam shells, a few at a time, stuffing-side up; and deep fry, basting with hot oil, until golden (about 3 minutes). Drain on paper toweling.
5. Shred onion. Heat remaining oil. Add onion and stir-fry to soften slightly (about 1 minute). Then add stock and heat quickly.
6. Add stuffed clam shells and simmer, covered, 10 minutes. Add remaining sherry; simmer, covered, 10 minutes more
2. Pick over crabmeat; then mince together with pork, ham, ginger root, scallion and soaked mushrooms.
3. Beat egg lightly; add to minced ingredients, along with sherry and salt. Mix well to blend. Stuff mixture into clam shells and dust lightly with flour to seal in.
4. Heat oil. Lower in clam shells, a few at a time, stuffing-side up; and deep fry, basting with hot oil, until golden (about 3 minutes). Drain on paper toweling.
5. Shred onion. Heat remaining oil. Add onion and stir-fry to soften slightly (about 1 minute). Then add stock and heat quickly.
6. Add stuffed clam shells and simmer, covered, 10 minutes. Add remaining sherry; simmer, covered, 10 minutes more
Questions, Comments and Reviews
By Same Chef
Chef
