Ingredients Required for Crab Stuffed Mushrooms

• 2 cups cooked crab meat
• 30 to 35 large fresh stem removed mushrooms
• 1 tbsp butter
• 1 tbsp minced garlic
• 1 pkg (4 oz) of cream cheese
• 2 finely chopped green onions
• seasoning

Method for Crab Stuffed Mushrooms

1. Melt the butter in a skillet and add the garlic.
2. Briefly fry the mushroom caps until lightly browned.
3. Remove from pan and allow to cool.
4. Combine the crab meat, cream cheese, and green onion.
5. Add seasoning. Mix well.
6. Stuff mushroom caps with a spoonful of the crab mixture each.
7. Bake at 350 degrees F for 10-15 minutes or until lightly browned.
8. Serving size 6-8, or a large appetiser platter.

Ingredients Required For Preparing Prawn Pakora

• 1/2 kg – large prawns, cleaned and marinated with chilli and salt
• 1 cup – moong dal (soaked and ground into a smooth paste)
• 2-3 – green chillies
• 2 medium sized – onions
• 1 tbsp – besan
• 1 tbsp – cornflour
• Oil to fry
• Salt as per taste

Method For Preparing Prawn Pakora

1. Mix besan, salt and cornflour into the moong dal paste.
2. Add thinly sliced onions and chopped green chillies into the batter.
3. Now take the marinated prawns and dip them one by one into the batter and deep fry.

4. You can serve it with tomato sauce.

• 500 g – big prawns, shelled and deveined
• 1 – small cauliflower, broken into flowerets
• 100 g – sour curds
• 50 g – peas, shelled
• 2 – medium potatoes, peeled and cubed
• 1 tsp – each of cumin seeds, garam masala & turmeric powder
• 1 – big piece ginger
• 4 – bay leaves
• 2 – red chillies
• 1 – big onion
• salt to taste

Method For Preparing Prawn Korma

1. Grind ginger and onion.
2. Apply turmeric and salt on the prawns.
3. Heat 4 tbsps. oil and put in red chillies, cumin seeds and bay leaves.
4. When the seeds stop tossing, add prawns and fry till dry, put in the curds, salt and all the vegetables and fry till dry.
5. Cover with water and cook over a slow fire till the prawns and vegetables are done and the gravy is thick.
6. Remove from fire and sprinkle garam masala on top. Serve hot.

• 10 Prawns
• 2 tsp Garlic paste
• 2 tsp Ginger paste
• 4 tsp Lemon juice
• 2 Cups curd
• 2 Cups cream
• 4 tsp Gram flour
• 2 tsp White pepper
• 2 tsp Cumin seeds
• 2 tsp Clove powder
• Salt to taste

Method For Preparing Prawn Kebab

1. Clean the prawns.
2. Shed them for 10 minutes.
3. Blend the curd and cream properly.
4. Add gram flour, white pepper and clove powder.
5. Mix it well with prawns.
6. Add salt and put the mixture in silver foil.
7. Keep the prawns in refrigerator for 2 hours.
8. Put prawns in an oven and tandoor it for 20 minutes.
9. Once the prawns turn golden brown, put butter over it.
10. Oven them for 2 minutes.
11. Prawn Kebab is ready.

• 6-8 Live blue crabs or 2 Dungeness crabs or Mud crabs, about 1-1/2 lb each
• 1 Can coconut milk
• 1 Lime, juiced
• 3-1/2 tbsp Malaysian fish curry powder
• 1-1/2 tbsp Chili powder
• 2 tsp Turmeric powder
• 8-10 Curry leaves
• 2 Red onions, sliced
• 4-6 Cloves garlic
• 1 Inch fresh ginger, sliced
• 4 tbsp Vegetable oil
• 3 Cups water
• Salt to taste

Method for Preparing Coconut Crab Curry Recipe

1. Wash the Blue crabs and cut it into halves and Dungeness or Mud crabs can be cut into 4.
2. Crack the shells and claws gently with a mallet.
3. Grind onions, garlic and ginger to make a fine paste.
4. Add vegetable oil to a hot pot and stir-fry paste for 2-3 minutes.
5. Take a small bowl, combine chili powder, fish curry powder and turmeric powder, few tbsp water and mix into a thick paste.
6. Add this paste to the pot, stir-fry till quite toasted and oil starts to ooze from paste.
7. Now add coconut milk, curry leaves, water, and season with salt.
8. When the mixture starts to boil, decrease the heat to a simmer, stirring occasionally till the sauce thickens slightly for about 15-18 minutes.
9. Add lime juice and crabs, stir to coat with sauce.
10. Cover and simmer till crabs turn red.
11. Take out crabs from the pot and keep warm, let stand for about 15 minutes.

• 500g – prawns, cleaned and deveined
• Oil
• 10-15 – dry red chillies paste, as per taste
• 4-5 – onions
• 4-5 – curry leaves
• 2 tbsp – coriander leaves
• 2 tbsp – ginder garlic paste
• Salt to taste
• Vinegar – to be added while grinding dried red chillies

Method For Preparing Red Chilli Prawns

1. Grind the dried red chillies with 2-3 tsps of vinegar to a fine paste.
2. In a wok, heat oil and fry the chopped onions until golden brown
3. Add a few curry leaves and coriander leaves.
4. Add red chillies paste along with ginger garlic paste
5. Fry until oil seperates
6. Add prawns, salt and cook (covered with lid) until a thick gravy is formed
7. If required add a bit of water and cover with lid.
8. Garnish with coriander leaves