Crab Peri Peri Recipes
CRAB PERI PERI
Make and share this Crab Peri Peri recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Grind chilies, garlic, garam masala, cumin seeds, ginger, tomatoes and vinegar to a paste using a pestle and mortar or small food processor with the. Season with salt.
- Heat the oil in a large wok. Add the onion and cook until soft. Add the pieces of crab and stir them into the onions. Continue frying until they start to change colour slightly.
- Stir the spice paste into the pan, to coat the pieces of crab. Add 3 tablespoons of water, bring to the boil and cover with a lid. Steam for 5-7 minutes until the crab shells turn red and the flesh is tender.
- Serve straight from the pan. Ditch the cutlery for this dish - roll up your sleeves and dig inches.
Nutrition Facts : Calories 154.3, Fat 5.9, SaturatedFat 0.9, Cholesterol 32.8, Sodium 732.2, Carbohydrate 15.4, Fiber 3.6, Sugar 6.7, Protein 10.3
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CRAB STUFFED FLOUNDER {WITH PERI PERI CREAM SAUCE}
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- Preheat oven to 375 degrees. Rinse and pat dry flounder fillets. Equally divide crab dip and place at the end of each flounder fillet and gently roll. Place seam side down in a lightly greased baking dish. Sprinkle flounder with Peri Peri seasoning. Bake for 25 minutes.
- Melt butter in a saute pan over medium heat. Add flour, stirring constantly until bubbly. Whisk in milk, Peri Peri seasoning, and salt and cook until sauce has thickened, whisking constantly. Remove from heat.
- To serve, place the stuffed flounder on a bed of pasta or rice, spoon cream sauce over each fillet. Garnish with sliced scallions and chopped cilantro or parsley.
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