Originally Posted by StuM
While both are arthropods, they are different classes
. A cockroach is an insect, a crab is a crustacean. Neither are bugs, which are insects with sucking mouthparts. (Unless you are talking about Weavis' crabs
). </pedant mode>
But I know what you mean
I will have you know that a persons occupation will always link associated words with a different understanding..
I do not cook the crabs that came to mind when looking at Dockheads thread title, my sole aim is to remove them from their host without steaming or boiling them due to the possible pain it might cause given the location that the crabs are situated in, and the softness and tenderness of the human skin and allied parts
But, if I am to elevate my self above specialist knowledge of a different scenario, My friend Howard who had a wet fish
shop, would always invite me to cook his crabs for sale
in the shop and keep a few for myself for doing so.
A big pot boiler, heavily salted, brought to the boil and then the aforementioned piled in for 6 or 7 minutes until red. Removed and hosed down with cold water
to stop cooking
and then arranged on trays and placed in the shop display. Fresh cooked crabs would be a 2 weekly treat during season and would all be sold in a matter of hours.
Every now and then, I would make Singapore
Chilli crab in the shop and that became a favourite for a few customers, if there was any left after the staff got stuck in......
Belachan is Shrimp Paste.
Rempah is a mix:
8-10 Dried Chillies (can be adjusted according to preferred level of spiciness) – soak in water
6-8 Fresh Red Chillies
8-10 Candlenuts (available in most Asian groceries)
3 Cloves of Garlic
10-15 Shallots (depending on the size, around 200g-250g)
2 tsp of Belachan (fermented shrimp paste – available in most Asian groceries. Usually comes in a rectangle block) – lightly toasted till fragrant
pinch of Sugar