Goan Goa Stuffed Crab Shell Recheado Baked Shellfish

Ingredients

• 4 large crabs — cleaned and cooked, meat extracted (or use 300g fresh crab meat plus 4 empty shells)
• For recheado masala:
• 6 dried red chillies
• 5 garlic cloves
• 1/2 inch ginger
• 1 tsp cumin seeds
• 3 cloves
• 1 cinnamon stick — 2 cm
• 1/2 tsp turmeric
• 1.5 tbsp vinegar
• 1/2 tsp sugar
• 1 small onion — finely chopped
• 1 tbsp oil
• Salt
• 2 tbsp breadcrumbs for topping

Method

1. Make recheado masala: blend soaked drained red chillies, garlic, ginger, cumin, cloves, cinnamon, turmeric, vinegar and sugar into a smooth paste.
2. Heat 1 tbsp oil in a pan. Add finely chopped onion.
3. Cook on medium 5 minutes until golden.
4. Add recheado masala. Fry stirring for 3 minutes until fragrant.
5. Add the crab meat to the masala. Toss gently to coat.
6. Cook 3 minutes. Season with salt.
7. Clean and dry the crab shells.
8. Stuff the masala-coated crab meat back into the cleaned shells, pressing firmly.
9. Sprinkle breadcrumbs over the top of each shell.
10. Bake in an oven at 200°C for 15 to 18 minutes until the breadcrumb topping is golden and the filling is heated through.
11. Serve immediately in the shell.