Crab (Khekada)



SizeWeight in KgWeight in GmCut OptionsApprox QtyPriceStock Status
Medium4 To 5 Whole Fish700 INROut of Stock
Large2 To 3 Whole Fish900 INROut of Stock

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Crab (Khekada): Crabs are generally covered with a thick exoskeleton, composed primarily of calcium carbonate and armed with a single pair of chelae (claws). Crabs are found in all of the world's oceans, while many crabs live in fresh water and on land, particularly in tropical regions. Crabs are a sought-after delicacy amongst seafood lovers. Crabs offer a lot of versatility in terms of cooking and hence are a savoured recipe in most cuisines.

Approximate Weight of Crab: 200-300 gm. Approximate Quantity Per Kg: 4-5 Crabs.

Energy
(Kcals)
Moisture
(g)
Protein
(g)
Fat
(g)
Mineral
(g)
Fibre
(g)
Carbohydrates
(g)
Calcium
(mg)
Phosphorus
(mg)
Iron
(mg)
169 65 11 10 5 - 9 166 253 -

Note: Nutritive value / 100 g of raw ingredients

Crab Masala:

Ingredients:

  • 5 / 6 - medium CRABS
  • 3 tsp - Malvani fish masala (available at local grocery stores)
  • 1 cup - grated coconut
  • 1 cup - dry grated coconut
  • 1 cup - finely chopped onion
  • 9/10 - garlic cloves ground to a paste
  • Red chili powder (according to taste)
  • 8 -10 curry leaves
  • Juice of 1 lemon
  • Salt as per taste
  • Chopped coriander leaves for garnish

Method:

  • Clean the crabs and separate the claws and the legs.
  • Grind the small legs of all crabs to a paste and remove the juice from them.
  • Sieve the ground juice through a muslin cloth and keep aside. This juice is used to make the gravy.
  • Dry roast both the types coconut till they become brown and grind it to a fine smooth paste.
  • Fry the chopped onions till golden brown and grind to a fine paste.
  • In a thick bottom cauldron/wok put a little oil and fry the garlic paste & curry leaves.
  • Then add the onion and coconut pastes along with the malvani masala and the red chili powder and fry till the oil separates.
  • Add the crab juice and lemon juice and let it boil.
  • Then add all the crabs (but no additional water) since crabs are naturally salty.
  • Add salt only after tasting and boil till crabs are fully cooked.

Now garnish with coriander leaves....Ready to Serve.



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