Friday, September 17
07:51 AM

Crush on Crustaceans

24 Aug 2021

Do you have a crush on crustaceans? Do they figure intermittently on your dinner table? Low in calories, rich in lean protein, and loaded with good fats, crustaceans aid weight loss and promote brain and heart health. Rich in minerals like zinc, copper, iron and magnesium, especially selenium – which builds a strong immune system – crustaceans could be your best bet during the time of COVID-19. Consider these recipes for a healthy meal:


Singapore Chilli Crab


1kg crabs – shelled and washed clean

½ cup chicken stock

1 egg – lightly beaten

2tsp cornflour, mixed with 2tbsp water

Salt, to taste

½tsp white pepper powder

1 spring onion – chopped

Oil for frying

For the sauce

2tsp minced garlic

1 onion – finely chopped

2tbsp oil

1tbsp julienned ginger

tsp light soy sauce

2 red chillies – sliced

1 tomato – chopped

2tbsp chilli sauce

2tbsp tomato ketchup

½tsp sesame oil

2tsp sugar

¼tsp white pepper powder


Keep the crab bodies full or cut them into halves if they are too big.

Heat oil in a deep frying pan over medium flame and deep fry the crabs until the shells turn bright red. Remove and keep aside to drain.

In a separate frying pan, add 2tbsp of oil. Saute the garlic, ginger, onion, soy sauce and red chillies for a minute. Add the tomatoes, chilli sauce, ketchup, sesame oil and sugar. Stir to mix well and simmer for 1 minute. Sprinkle pepper powder and stir again. Add the crabs to the pan and mix until evenly coated with the sauce. Add the chicken stock and cook for 2 minutes. Add the egg and cornflour mixture and cook until the sauce thickens. Garnish with spring onions. Serve hot with rice.


Creamy Garlic Shrimp


1tbsp olive oil

1tbsp butter

500 medium shrimps – tails on 

Salt and pepper, to taste

2tbsp unsalted butter

2tsp minced garlic

½ cup chicken broth

1½ cups low fat cream

½ cup freshly grated Parmesan cheese

2tbsp freshly chopped parsley


Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry in1tbsp oil for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl and set aside. Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the chicken broth, allow to reduce to half. Reduce heat to low, add the cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste. Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens. Add the shrimp back into the pan, sprinkle with parsley. Adjust salt and pepper, if needed. Serve over pasta, rice or steamed vegetable.


Classic Lobster Thermidor


2 500g Maine lobsters

2tbsp unsalted butter

2tbsp minced shallots

1tsp minced garlic

2tbsp all-purpose flour

2tbsp red vinegar

¾ cup milk

¼ cup heavy cream

¼tsp salt, plus more

A pinch of white pepper powder

½ cup finely grated Parmesan, plus 2tbsp more

1tbsp mustard powder

1tbsp finely chopped tarragon leaves

2tsp finely chopped parsley, plus more for garnish

¼ cup shredded gruyere cheese



Boil the lobsters in water, then place in a cold bath.

Preheat the oven to 180˚ C. Line a baking sheet with aluminum foil and set aside. Cut the lobsters in half lengthwise with a sharp knife and remove the tail meat. Discard the intestinal tract, the gills, sand sac, and the tomalley (the green substance in the body cavity which serves as the liver).

Twist off the claws from the body and gently crack with the back of a heavy knife to remove the meat. Gently pull the front legs from the shell and discard. Chop the tail meat and claw meat into bite sized pieces and set aside.

Place the halved lobster shells on the baking sheet and set aside.

Now, melt the butter in a deep skillet over medium heat. Add the shallots and garlic, stirring, until fragrant, about 30 seconds. Add the flour and whisk to combine. Cook the flour mixture, stirring constantly to make a light roux – approximately 2 minutes. Add the vinegar and cook for 10 seconds, stirring constantly. Then, slowly add the milk, stirring constantly to combine. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon – approximately 2 to 3 minutes.

Slowly add the cream, stirring constantly, until thoroughly combined. Continue cooking while stirring over medium heat for 1 minute. (The mixture will be very thick.) Season with salt and pepper.

Remove from the heat and stir in the parmesan cheese, mustard, tarragon, and parsley. Fold in the lobster meat. Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet. Sprinkle the top of each lobster with the gruyere and broil until the top is golden brown – 5 minutes.Place 1 lobster half on each plates, garnish with additional parsley, and serve immediately.


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