Stewed Crab

This is the second crab based dish I have posted within recent weeks (see previous recipe here). One thing both dishes do however have in common is that I love cooking my crab meat within the shells just so that the flavours are guaranteed to be absorbed and retained.
As with most of my recipes, this one gradually came together, but it is now at the stage whereby I am happy to put it out there and share it - although I do see myself making the occasional tweak here and there with time.
So get your finger bowls ready when you give this a try.

Stewed Crab - With Cream

Stewed Crab - Without Cream

Ingredients

• 350g Small Crabs (with claws)
• 1 Leek (chopped)
• 1 Onion (finely chopped)
• 1 Garlic Cloves (crushed)
• 50ml Olive Oil
• 1 Vegetable Stock Cube
• 2 Chillies (finely chopped)
• 400g Chopped Tomatoes
• 1/2 tsp Salt
• 1 tbsp Dark Soy Sauce
• 1 tsp Brown Sugar
• 1 tbsp Corn Flour
• 2 tbsp Lemon Juice
• 100ml Double Cream (optional)
• 300ml Water

Method

1. Heat olive oil on medium heat.
2. Add onions, garlic and leeks. Saute on low heat until softened.
3. Add stock cube and stir in until dissolved.
4. Add chillies and chopped tomatoes and simmer for about 10 minutes.
5. Add water, stir, cover and allow to simmer on medium heat for 15 minutes.
6. Reduce heat and add sugar, salt, soy sauce. Stir and allow to continue simmering for 5 minutes. 
7. Add crabs and cover and cook on low heat for 20 minutes.
8. Add double cream and lemon juice, stir and remove from heat.

Serve by itself, bread, rice or couscous.

Serves 2-3