4 Crabs
2 tb Butter
8 Fresh mushrooms
2 c Plain cooked rice
2 tb Butter
1/3 ts Salt
1 Onion
1 1/2 tb Butter
2 tb Flour
1 c Milk
2 tb White wine
1 ts Salt
1/4 ts Pepper
4 Egg yolks
1 tb Parsley flakes
Clean crabs by scrubbing with brush Open crabs by prying open
between back and bottom shells. Cut crab legs off bottom shell.
Discard end section and cut rest of legs into two pieces with
scissors. Melt butter in pan and saute crabs (bottom shells) to
remove crab meat. Wash crab back shell, drain, and dry. Saute
crab legs in butter. Put crab legs in pan, cover with water, boil
for about 10 minutes, and strain soup. Slice fresh mushrooms
thinly, saute in butter, and season with salt. Fry cooked rice in
butter. Chop onion, saute in butter, add flour and brown. Pour
milk over flour making thick sauce. Mix crab meat, mushroom,
rice, 1/2 cup crab soup, sauce and white wine in pan and boil
for 2 minutes, stirring constantly. Put stuffing in empty shells,
top each with one beaten egg yolk, and bake in 475 F oven for
about 10 minutes until golden brown. Place on serving dish and
garnish with parsley.
Recipe by Bok Ryou Han
From Korean Cooking -- Fish, Clam and Oyster Dishes
