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Crab And Pork Stuffed Shells (Poo Jah) Poo Ja (Crab And Pork) This is traditionally made from small whole fresh crabs. The fresh crabs are droped into boiling water to quickly cook After they cool a bit you split the shells and remove the meat. You use the top shell to hold the pu ja. Sometimes I just use Dungeness crab or even good quality canned crab in the tin. I only use the really good quality which costs $10 to $20 for a 1# can. You can use those cute little ramekins instead of crab shells for this tasty appetizer, although the shells make a fun first course or appetizer. You should use a bamboo steamer or a steamer with a towel under the lid to prevent condensation dripping on the crab. 1 duck egg (or large hen's egg) 2 Tbs minced garlic 2 Tbs chopped coriander/cilantro (including the root if possible) 4 oz. crabmeat 4 oz. lean ground pork 2 Tbs fish sauce 1 Tbs light soy sauce Pinch of sugar Combine all the ingredients in a food processor, and then spoon a quarter of the mixture into each of four crab shells or ramekin dishes, and steam for about 15 minutes until cooked. Serve on a leaf or two of lettuce. Garnish with slivered lengthwise red and green chiles and coriander leaves. Note: You can make this spicy by adding a little minced Thai chiles (phrik chee fa).
Content copyright © 2008 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.
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