When I was a teen-ager I developed an allergy for crab. Didn’t matter what kind crab it was, I had become allergic to it, breaking out in red spots, getting dizzy and nauseous, and would actually have to heave whatever crabmeat I ate if I wanted to live. When I turned eighteen my elders told me beer would help, saying that the alcohol in the beer would help neutralize the toxic effect the crab had on my system. In practice all it really did was make me dizzier.
A few months after I had my first child, crab was served at a party I had attended. I had a pinch of crab meat when no one who knew about my allergy was looking, just a pinch after all, not enough to bring on the itchies. I waited for half an hour for any ill-effects. There were none. An hour after that I went through a whole crab with no incident. Although this may imply that childbirth may have changed my metabolism somewhat, I thought nothing of it … I just wanted to enjoy my newfound ability to digest crab.
So, here are two of my favorite crab recipes that I would like to share with any crab lover who happens to land on this page.
KING CRAB FETTUCCINE
* 6-8 oz. Alaskan King crab meat, thawed if necessary
* 1 clove garlic, minced
* 1/2 cup butter or margarine
* 3/4 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 1/2 tsp. pepper
* 12 oz. fettuccine noodles, cooked and drained
* 1 tbsp. chopped parsley
Drain and slice alaskan king crabs. Sauté garlic in butter. Blend in crab, cream, cheese and pepper; cook and stir until thoroughly heated. Add to hot fettuccine; toss lightly. Salt to taste. Garnish with parsley. Makes about 6 servings.
Rellenong Alimango (Stuffed Crabs)
8 live crabs
3 oz. frozen crab meat
2 tbsps. cooking oil
2 cloves garlic. minced
1 onion, chopped
1 medium tomato, chopped
1 red and green pepper, coarsely chopped
1 tsp. sugar
1 small box raisins
1 tbsp. patis
2 stalks green onion, chopped
dash of pepper
cooking oil for frying
Scrub and rinse crabs. Place them in a kettle with little water and salt. Cover and bring to a boil.
Lower heat and simmer for 10 minutes or until the shells turn red. Drain and let cool. When cool enough to handle, remove crab meat from shell.
Save the shell. In a skillet, saute garlic, onions, and tomatoes. Add fresh and frozen crab meats, salt, patis, sugar, green pepper, green onions, and raisins.
Season to taste and saute for another 2 minutes. Remove from heat and let cool.
Beat egg whites with salt until they form soft peaks. Good for 6 to 8 persons.