Ocean Pacific Seafoods

Ingredients

3 raw spanner crabs (back off& partly cut in half)
1 onion (diced)
1 tsp finely chopped garlic
1 tbs curry powder
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
1 pinch ground chilli powder
2 x curry leaves
1 x 340ml can coconut milk
Lime, juiced
Chopped fresh coriander to garnish

Method

• Saute onion & garlic until soft
Add curry powder & spices and continue cooking until fragrant
• Stir in coconut milk until combined & heated through
• Add spanner crabs to pot, cover and simmer until cooked
• Add lime juice to taste and season
• Serve with papadams & chutney

Ingredients

24 small spring roll wrappers
250g raw crab meat
100g bean sprouts, washed
1 carrot finely julienned
1 cup shredded chinese cabbage
1 small onion finely diced
1 tsp light soy sauce
1 tbs oil
Water
Oil for deep frying

Method

1. Heat 1 tabs oil in wok or frypan, sauté onion until soft, add crabmeat, carrot, bean sprouts and cabbage. Stir fry until vegetables are just soft and add soy sauce. Set aside to cool.

2. Place about 1 tablespoon of mixture across one corner of wrapper, fold bottom corner over filling and roll, folding left& right sides into the centre, into a cigar shape.

3. Brush the edge of the last corner with water before sealing.

4. Deep fry spring rolls over medium heat until golden brown, drain on absorbent paper.

5. Serve with sweet chilli sauce.

Ingredients

250g raw crab meat
2 cups cooked mashed pumpkin
1 tbs oil
1 onion
2 cloves garlic
300ml cream
1 chicken stock cube
1 cup hot water
1 tsp sugar
Salt & pepper
Chopped parsley
35g cheese sauce powder

Method

1. In a saucepan or wok fry the onion & garlic until soft

2. Add the crabmeat and cook until white.

3. Add the pumpkin, cream, cheese sauce powder, sugar & stock cube dissolved in the water

4. Stir until soup is hot & season to taste

5. Top with chopped parsley and serve with garlic bread.

Ingredients

250g crab meat
1 small onion, chopped finely
1 tbs oil
1 can creamed corn
3 cups vegetable stock
1 tbs cornflour¼ cup water

Method

Saute onion & crab meat in saucepan.
Add creamed corn & vegetable stock, bring to the boil and simmer for 3 minutes.
Combine cornflour and water, add to soup, stir until soup boils and thickens.
Season with salt & pepper and serve garnished with sliced spring onions.

Ingredients

8 x small round bread rolls
250gr raw spanner crab meat
250g light Philadelphia cream cheese
125g diced bacon
1 cup grated cheese
250g light sour cream
1 x onion diced
1 teas chipped garlic
1 shallot
½ red capsicum diced
1 tabs sweet chilli sauce

Method

Preheat oven to 180oC
Cut out tops & part of bread rolls to make ‘tubs’.
Place cream cheese in a bowl and microwave approx. 20 seconds until soft
Add sour cream and mix until smooth
Cook bacon, onion, capsicum & garlic in frypan and add to bowl.
Cook spanner crab with the sweet chilli sauce in the frypan until meat turns white.
Add to bowl with shallots and mix all ingredients together.
Pour into bread rolls and bake at 180oC for 30mins. After 25 mins add broken up tops & scooped out bread to oven on a separate tray.
Remove from oven and serve.

Ingredients

500 g raw crab meat
Oil & butter to fry
1 clove garlic finely diced
½ onion sliced into strips
1 carrot
1 tbs oyster sauce
1 tbs stir fry sauce
1 tbs sugar
1 tsp soy sauce
1 chicken stock cube
½ cup water
4 lettuce leaves
3 shallots sliced into short lengths
Broccoli stems finely sliced into strips (or vegetables of choice)
1 x 227g pkt Pandaroo dried egg noodles

Method

1. Heat butter & oil in wok and sauté crab meat until just white, set aside

2. Add extra oil & butter to wok and fry garlic & onion until soft 

3. Add vegetables and continue cooking

4. Add stock cube and sauces

5. Add noodles & water and continue tossing in wok until noodles have softened

6. Add crab and lettuce leaves, toss through and serve

Ingredients

4 spanner crab backs (to serve)
30g butter
500g raw spanner crab meat
Finely chopped shallots
50g butter
¼ cup flour
410ml (1 2/3 cup) warm milk
80ml (1/3 cup) cream
½ cup grated cheese
Salt & pepper

Method

1. Wash & dry crab shells. Place in a large roasting pan until required.

2. Melt butter in frypan and fry crab meat until cooked. Stir in shallots and set aside.

3. Melt butter in a medium saucepan over medium heat until foaming. Add the flour and cook, stirring with a flat edge wooden spoon, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.

4. Gradually add milk whisking constantly with a wire whisk until smooth and combined. Place over medium heat and cook, stirring constantly for 3-4 minutes or until sauce boils, thickens and coats the back of the spoon. Add the cream & cheese and stir until cheese melts. Remove from heat. Taste and season with salt & pepper.

5. Stir in the crab meat & shallots.

6. Spoon crab mornay mixture evenly among shells. Cook under preheated grill for approx. 4 minutes or until golden brown.

Ingredients

250g raw spanner crab meat
4 eggs
Peanut oil
Chopped/diced garlic,
Onion & Tomato
Shallots & Parsley
Shredded cheese

Method

1. Heat a little oil in electric frypan set on 5 and cook garlic & onion until soft.

2. Add crab meat & cook until just white.

3. Place into a bowl with diced tomato, shallots & parsley.

4. Heat enough oil in the frypan (just to cover the base) on 5.

5. Whisk eggs together and pour into frypan, cook until omelette is lightly browned underneath.

6. Spoon crab meat mixture over and sprinkle with shredded cheese.

7. Continue cooking until omelette is set and topping cooked through.

8. With wooden spatulas, gently roll up omelette into a log shape and then onto a serving plate