Crab Recipes

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Caribbean Crab Pilaf Recipe (Matete) Recipe

When I went back to Paris last summer, Papa told me about their recent vacation to the magical islands of the French West Indies (Antilles francaises), Martinique and Guadeloupe. He told me about the food he ate there and about a particular dish he adored called Matété (also named Matoutou). It's a spicy crab pilaf and its preparation is very similar to our Vietnamese crab cua rang muối.

The difference from the Asian dish is the flavorings, which consist of fresh thyme, celery, flat-leaf parsley, bay leaves, green onions and fresh Scotch bonnet peppers. We planted hot chile seeds at the beginning of the summer and they're just about ripe and ready to be cooked!

 


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Give Me Seafood Please! Recipe

Give Me Seafood Please!

09.17.14 by Jackie

If you follow the blog, you probably know that even though we have many family members in our household, baby Aria and I are the only non-vegetarians and the two of us love seafood! Shrimp, fish, crab, lobster -- you name it, we crave them all!

We recently had a dinner guest and since I knew of his love for crustaceans, I prepared a special meal for him. I'll post the recipe and photo tomorrow. My first hint is that in my opinion this seafood dish is probably the most luxurious meal, and our guest wiped the dish clean. I left a bowl filled with lemon water on the side for him to clean his hands...hehe.

In the meantime, here is a sample of the seafood dishes I've published so far on PhamFatale. Bon appétit!


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How to Wrap Eggrolls (Video) Recipe

How to Wrap Eggrolls (Video)

05.14.14 by Jackie
Making eggrolls (chả giò) isn't complicated as it seems. Once you master the art of rolling, you'll see how fairly simple the preparation is. The meat filling is mixed raw and then is transferred to an assembly line for folding and frying. You could make them with a vegetarian filling as well.
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Vietnamese Crab Recipe: Cua Xao Sate Recipe

If you adore seafood as much as I do, you're in for a treat. This is a typical Vietnamese sauteed crab recipe called cua xào satế. The key to this recipe is in the preparation of the crab itself.

First, everything in the crab was used. What made the sauce was the use of "crab butter" as well as the corals from the inside of the crab. Then, I deep-fried the rest of the crabs and tossed them in a fragrant sauce called "satế," which consisted of garlic, ginger, hoisin sauce, glass noodles and plenty of fresh chiles.


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Shrimp and Crab Eggrolls (Cha Gio Recipe) Recipe

We're two days away from Tết (Vietnamese New Year). Every year, Maman's specialty was to prepare eggrolls. In my opinion, she makes the best eggrolls (chả giò in Vietnamese) I've ever had. Of course, I'm a little biased. To find my mom's authentic recipe, check it out in my second cookbook Banh Mi.

For this version, I prepared a seafood filling with shrimp and crab and loads of flavorful mushrooms. I've posted a vegetarian version in the past for you if you need it. 

The countdown is nearly over and we'll soon be starting the year of the horse!


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