This morning while at the wet market, there were abundance of flower crab on sales. I guess it is the crab season now.
Got hold of some and turned them into Crab Porridge.
Since I have never prepared crab porridge before, I was afraid that the crab flavour cannot be infused into the porridge as normally I used pork stock to make my porridge. Thus I added in some dried scallops.
Nevertheless, after adding in the crab meat, this bowl of porridge took a new dimension in taste.
Glad that I have attempted it and handling flower crab is so much easier than mud crab.
Findings: Now I wonder how porridge stall especially those in HongKong can make their crab porridge so flavourful? Is it dried scallop too? Or if you have a better way to prepare the stock, do let me know. Thanks.
Note: I was told that you can use either pork or chicken stock as porridge base and add a small bit of butter to it to give it a rounder taste.
6 flower crab or more
2 cup of rice to make 4 portion of porridge
6 slices of ginger
Bring a pot of water to boil.
Add in the crab and shell.
Cook for approx 15 mins and remove crab. Let it cool.
Deshell crab and set aside the meat.
Add shell back into the crab stock.
Bring to boil for another 1/2 hour.
Sieve and add in scallop.
Bring to boil for 15 mins.
Add in rice and cook as per porridge method.
Once ready, season with salt and pepper.
Garnish with crab meat and spring onion.
Happy Vesak day to all my Buddhist readers!