Large Crabs

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Large Crabs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Large Crabs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1/2 tsp pepper
• 1/2 tsp tobasco
• 1 cup grated cheese
• 2 eggs
• 1 capsicum or green chilli (de-seeded)
• 2 tbsp tomato sauce
• 1/2 tsp mustard powder
• 1 tsp salt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method Clean crabs and chop the meat

Step 2: Technique & Execution

Melt butter in a pan, add flour, fry a little, then add hot milk, stir until thick and creamy, add the rest of the ingredients, leaving a little cheese aside

Step 3: Technique & Execution

Cool the mixture

Step 4: Technique & Execution

Beat eggs a little and add to the above mixture; pour all this in a greased baking dish, sprinkle with cheese and bake in a hot oven until set

Step 5: Technique & Execution

Note: The dish can be prepared and keep, and baked just prior to serving

Step 6: Technique & Execution

The mixture could also be baked in crab shells.