I’ve been bringing home a small tub of fresh crab meat from the supermarket for the past few weeks. I usually make something the day I bring it home. I love that the hassle of cleaning and cooking a crab is taken out of the process. I was introduced to this brilliant concept of packing freshly cooked crabs at the Sydney Good Food And Wine Show earlier this year. I was craving for something more savory than my usual fare for breakfast. So I did a quick stir-fry with the crab meat and some beautiful purple garlic I had scored from the markets. I have used egg as a base for this recipe, after all what better thing to have for breakfast than some lovely eggs.
CRAB AND PURPLE GARLIC STIR FRY
Preparation Time : 10 minutes / Cooking Time : 8 minutes / Serves 2
500g crab meat, white or black, shredded
1 large clove purple garlic, thinly sliced
1/4 cup roasted red pepper strips
freshly ground black pepper
salt to taste
1-2 tsp olive oil for cooking
Heat oil in a wok on medium. Add crab and garlic. Increase heat and stir fry for 2-3 minutes till garlic is translucent. Remove from heat. Add the roasted red pepper and mix well.
In a bowl whisk together the eggs with pepper and salt. Put the wok back on heat and slowly add the eggs. Move the eggs around with a wooden spatula, mixing them with the crab mixture as you would for scrambled eggs. Cook for a minute and remove from heat. Serve hot garnished with sliced spring onions or chives.