|mom's curry crab and Chinese vermicelli|
|a typical lunch at my parents|
Mom's Curry Crab and Chinese Vermicelli (serves about 4)
Eight 5 1/2-inch to 6-inch crabs (measure the shell covering the body of the crab excluding the legs),
cut each body with the legs into 4-6 sections
4 Tbsp canola oil
3-4 large garlic cloves, chopped
1 1/2 Tbsp curry powder
1 Tbsp turmeric powder
1 Tbsp fish sauce
1 Tbsp sugar
1/2 cup water (more if needed)
3 bunches of Chinese vermicelli, soaked in hot water until softened
1) Break or cut off the sharp end of each leg.
2) Remove the carapace (the shell covering the body), eyestalks, antenna, mouth, gills, and apron.
3) Cut each body of the crab in half and then cut each half of the body into 4 or 6 sections (depending on the size of your crabs).
4) Save the roe and/or tamale (liver) if interested.
5) Heat a large pan with oil over high heat.
6) Add garlic, curry and turmeric powder and turn down heat to medium, cook while stirring constant to prevent burning for 1 minute.
7) Add all the crabs, roe, tamale, and water, cook and stir for 20 minutes or longer if using live crabs.
8) Stir in the vermicelli to the bottom of the pan and cover the pan for 5 minutes to soak up the sauce.
9) Uncover the pan and cook until most of the sauce has dried up (there should be very little to no sauce on the bottom of the pan).
10) Remove the contents and place them in a large platter or dish.
| 5-gallon buckets of fresh|
|my mother breaking off the tip|
(sharp part) of each crab leg
|pull off the gills (located on the|
sides of the body),
antenna, eyestalks, and mouth
|cut the body in half|
|cut each half into 2-3 sections |
(each crab yields 4-6 sections
depending on the size of the crab)
|a dish of crab prepared to be cooked|
|soak the Chinese vermicelli in|
hot water until soften
|my mother stirring the crabs|
|cut the vermicelli with scissors|
to manageable size if needed
|at 70 y.o. my father is still cooking|
-here he is boiling fresh-off-the-boat
lobsters and crabs in the dark