Recipe Lotus Root Crab Bake

Discussion in 'Fish and Seafood' started by The Late Night Gourmet, Jan 22, 2019.

  1. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
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    I feel embarrassed to call what I did here "en papillote". But, it technically is, since I did seal it and bake it. The path to what you see above starts here:

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    This is what I picked up (among other things) when I went to a fantastic Asian grocery store recently. Is it possible to over-complicate things? Most assuredly. I ended up not including the bok choi or the baby corn...there wasn't enough room!

    I am quite certain that no one will ever make this recipe again (including me), but my adventure is worth recording, since I will definitely try this technique again. The biggest issue was the crab: I decided that I didn't want to add cooked crab to the oven, since I figured it would overcook. So, I added crab in the shell. This makes eating it a challenge, but it worked out.

    ingredients

    1 cup black rice
    1 teaspoon low sodium soy sauce
    2 ounces lily blossom, sliced
    1 teaspoon mustard oil
    1 teaspoon sesame oil
    1 ounce ginger, grated
    4 medium garlic cloves, peeled and grated
    (Ginkgo nuts deleted for the safety of potential diners)
    4 ounces "seafood mushrooms" or large enoki mushrooms
    1 large king oyster mushroom (about 4 ounces), sliced
    4 ounces snow pea pods
    1 ounce lemongrass, finely chopped
    1 ounce salted seaweed, finely chopped
    6 ounces lotus root, sliced
    8 ounces crab meat
    4 tablespoons light butter

    Directions

    1. Cook the black rice according to instructions; mine called for 1 3/4 cups of water, boiled, then add the rice and simmer for 35-40 minutes. I added the soy sauce to the water. Allow to cool somewhat and set aside.

    2. While the rice is being prepared, soak the lily blossom in water. Allow to soak until the rice is done, then discard the water and set the softened blossoms aside.

    3. Add oils to a small pan and raise heat to medium. Add garlic, ginger, and lemongrass, and stir continuously until fragrant, about a minute. Allow pan to cool.

    4. Set oven to 375°F (190°C). Add contents of the pan (including remaining oil) into a deep pan with aluminum foil draped over the sides. Brush the contents of the pan along the bottom of the foil as much as possible. Spread rice in a layer evenly, then add mushrooms, lotus root, and salted seaweed. NOTE: the salted seaweed is insanely salty, so it provided all the sodium I needed.

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    5. Add crab, and spoon butter evenly around the pan. Don't worry about being perfect: it will melt and spread out. Seal the foil so there are no openings, taking care to not let the crab shell puncture the foil.

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    6. Cook for 30-40 minutes, or until the crab shells change to a red color and the crab meat doesn't look gelatinous. Allow crab to cool somewhat, then remove crab from shells. Stir thoroughly, then be glad you never have to make it again.

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    Last edited: Jan 24, 2019
  2. rascal

    rascal Senior Member

    Too complicated for me but it looks real yummy.

    Russ
     
  3. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    Too complicated for me, too, mate. :laugh:
     
    CraigC, morning glory and rascal like this.
  4. rascal

    rascal Senior Member

    Lol, you're a better man than I. I just like basic and not too many ingredients. Kudos to you.

    Russ
     
  5. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    And I thought black mole was complicated!:eek:
     
  6. morning glory

    morning glory Obsessive cook Staff Member

    I love the sound of this dish - I'm sure cooking the crab in its shell improves the flavour. Did you cook the papillote in the oven? If so what temperature.
     
  7. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    Sorry...I've added the temperature to the recipe.

    One thing I've found (which is of little danger, since I doubt people will try to locate all these interesting ingredients) is that the ginko nuts are quite bitter. I liked what they imparted to the rest of the dish, but they themselves were unpleasant to eat. I had hoped that soaking in all the other flavors would mellow them out a bit. It did, but not enough.

    By the way: I seem to have gotten over my Winter Cooking Funk. :chef:
     
    rascal and morning glory like this.
  8. morning glory

    morning glory Obsessive cook Staff Member

    Re ginko nuts - I'd heard of them but knew nothing about them. From looking on-line I found one reference to a bitter taste Apparently they are also toxic if you eat too many! :eek:

    Source: https://www.thekitchn.com/ingredient-spotlight-ginkgo-nu-105591
     
    rascal likes this.
  9. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    Now, that is frightening. I've been picking around them as I eat, but now I may just dig all of them out of the storage container. But, it does go to show that things that taste foul in nature are generally things we shouldn't be tasting. This also explains why some of the products at Asian grocery stores don't have quite the same labeling as more conventional products (if you even read the label, that is).
     
    morning glory likes this.
  10. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
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    These are the ginkgo nuts that I extracted from my dish. According to the stats that @morning glory found, this amount could have killed me and maybe one of my children! I’m throwing the rest of them away.
     
    morning glory likes this.

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