"Wishing the readers A Very Happy Easter!"
My memory dates back to 1994 January when I went to Goa by bike with my wife Meena. We went for lunch on the New Year's Day to Martin's Shack near Miramar beach on way to Dona Paula.
It was a lazy afternoon and I was sitting with a tall coconut fenny with lemon and soda, going through the menu. A nice aroma tickled my olfactory nerve and I turned aside to see what's being served to the neighbouring table. Saw a big crab looking great. Asked the waiter to get me one Roast Crab and I shared that with Meena.
That was finger licking good. I had never tasted that stuff anywhere in my life before. Later Martin had to close down the shack due to legal issues with the local authorities. I don't know if the shack exists elsewhere in Goa. I am presenting the same dish here, which I prepared at home, assuming the ingredients. This is the second time I am preparing it after about 19 long years.
Though this requires whole crab, we already had cut portions of crab which we used and the dish tasted equally good. Not as authentic as Martin prepared it then, but far better than many other roast crab preparations. Dedicating this dish to all those who celebrate Easter.
Ingredients:
Whole Crabs - 500 Gms(2 medium ones)
Salt - To taste
Black Pepper powder - 1 Tsp
Dark Soy sauce - 1 Tsp
Diluted White Vinegar - 2 Tsp
Ginger Garlic paste - 1 Tsp
Worcestershire sauce - 2 Tsp
Oil - 2 Tsp
Method:
Clean, wash and marinate the crabs with salt, pepper, soy sauce, vinegar and ginger garlic paste for 2-3 hours.
Heat oil in a shallow pan.
Drop the marinated crabs along with the marinade.
Saute over high flame for 5 mins.
Cover the pan, simmer and cook on slow heat for another 5 mins, sprinkling little water from time to time.
Once the crabs change colour and are cooked, increase the flame to high, drizzle worcestershire sauce, stir fry the crabs in such a way that the droplets of oil mixed with the sauce catches flame.
This gives the crabs typical smoked taste that enhances the flavour.
When the sauces get dried up, transfer the crab to a serving plate and serve with salads, a wedge of lemon and french fries.
My memory dates back to 1994 January when I went to Goa by bike with my wife Meena. We went for lunch on the New Year's Day to Martin's Shack near Miramar beach on way to Dona Paula.
Though this requires whole crab, we already had cut portions of crab which we used and the dish tasted equally good. Not as authentic as Martin prepared it then, but far better than many other roast crab preparations. Dedicating this dish to all those who celebrate Easter.
Whole Crabs - 500 Gms(2 medium ones)
Salt - To taste
Black Pepper powder - 1 Tsp
Dark Soy sauce - 1 Tsp
Diluted White Vinegar - 2 Tsp
Ginger Garlic paste - 1 Tsp
Worcestershire sauce - 2 Tsp
Oil - 2 Tsp
Clean, wash and marinate the crabs with salt, pepper, soy sauce, vinegar and ginger garlic paste for 2-3 hours.
Heat oil in a shallow pan.
Drop the marinated crabs along with the marinade.
Saute over high flame for 5 mins.
Cover the pan, simmer and cook on slow heat for another 5 mins, sprinkling little water from time to time.
Once the crabs change colour and are cooked, increase the flame to high, drizzle worcestershire sauce, stir fry the crabs in such a way that the droplets of oil mixed with the sauce catches flame.
This gives the crabs typical smoked taste that enhances the flavour.
When the sauces get dried up, transfer the crab to a serving plate and serve with salads, a wedge of lemon and french fries.
5 comments:
Good descriptive video. Congratulations Rajanikanth
Happy Easter...:)
well presented... cheers the maiden video Attempt... Yes... Just Grab It...:)
will surely try soon ....all fine except never done the flambe part before
...thnkx fr the recipe ~~~~
Thanks RK, Govind and Madhukantha.
lovely post,yummy crab and superb video :)
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