Continuing my culinary journey with the leftover sauces from my Black Pepper Crab and Chili Crab ventures, I decided to acquire more crab meat and embark on this new recipe. If you've already caught a glimpse of my Black Pepper Crab and Chili Crab Fried Pizzas, and the idea of making pizza dough feels a bit overwhelming, then this recipe is your ultimate shortcut.
Black Pepper Crab...
Imagine indulging in a scrumptious crab-packed brunch without the need for extensive prep. This dish offers a hassle-free way to satisfy your crab cravings. And the best part? It's remarkably straightforward to assemble. I've even crafted two delectable variations of Singapore's beloved crab dishes, right on a bed of toast: Black Pepper and Chili Crab.
Or Chili Crab...
Personally, the Black Pepper rendition takes the crown for me. Without further ado, let's delve into the recipe and savor the goodness!
Ingredients:
(Serve 4)
Stale Baguette, 2 Loaves
Singapore Black Pepper Crab Sauce Homemade, 125g
High Quality Crab Meat, 40g + 40g
Gruyere, For Grating
Low-Moisture Mozzarella, For Grating
Parmigiano Reggiano, For Grating
Singapore Chili Crab Sauce Homemade, 125g
Coriander Finely Chopped, For Garnishing
Fresh Lime Zest, For Garnishing
Equipment:
Oven
Sauce Pot
Directions:
Please visit my "Singapore Black Pepper Crab" page for the recipe.
Please visit my "Singapore Chili Crab" page for the recipe.
Preheat oven to 190 degrees celsius or 375 fahrenheit.
Soak the stale baguette with water.
Transfer to a baking tray lined with parchment paper.
Wack into the oven and bake for 10 to 12 mins or until the baguette is soft and crispy.
Remove from oven and set aside to cool down slightly.
*At this point turn the oven setting to broil.*
*You can skip the above steps if you are using fresh bread.*
Slice the baguette into halves lengthwise.
Press the baguette down gently with the baking tray.
Transfer the black pepper crab sauce to a sauce pot.
Grate the 3 cheeses over the sauce and turn the heat up to medium.
Stir until the cheeses have melted.
Add in 40g of crab meat.
Stir to combine well and cook for 2 to 3 mins.
Spread the mixture onto the baguette.
Repeat the process with the chili crab sauce as well.
Wack into the oven and broil for 6 to 8 mins.
Remove from the oven and immediately garnish with coriander and lime zest.
Serve immediately.
This is Mama Mia...
I still think this is better and I probably can eat this every day...
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