Filipino Recipe · Lutong Bahay (Tagalog Version) · Seafood · Vegetables

CRAB MEAT CHOP SUEY

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CRAB MEAT CHOP SUEY

You have to try this CRAB MEAT CHOP SUEY, a new recipe twist to our all time favorite vegetable recipe. This time fillet crab meat is used instead of shrimp. It taste so good with added squid balls. Amazingly tasty and delicious!

If you still need more unique style Chop suey recipe here’s a list you may want to try too:

  • Chop suey recipe with quail eggs,
  • American chop suey recipe with celery,
  • Chop suey recipe beef mince,
  • Chop suey recipe bean sprouts,
  • Chop suey recipe bok choy,
  • Chop suey calamari recipe,
  • Chop suey recipe with evaporated milk,
  • Chop suey recipe with cream of mushroom,
  • Chop suey recipe with canned vegetables,
  • Chop suey fish recipe,
  • Chop suey recipe made with ground beef,
  • American chop suey goulash recipe.


Happy cooking and I hope you and your family will enjoy this recipe!

CRAB MEAT CHOP SUEY

INGREDIENTS:

200 grams pack crab meat, (frozen section in supermarket)
10 pcs squid balls, sliced in half
1 pack Fresh Mixed Vegetables (cabbage and carrots), I bought the precut in supermarket.
1 small broccoli,
15 pcs Baguio beans
3 small red bell pepper, cored and sliced in wedge
3-4 tbsp Mama Sita’s Oyster Sauce
5 cloves Garlic, minced
1 large Yellow Onion, (sliced)
1 tsp. Cornstarch, dissolved in ¼ cup cold water
1 tsp Sugar
4 tbsp butter or margarine
1 ½ cups water
1 tbsp patis (fish sauce)
Salt and pepper to taste

INSTRUCTIONS:

Sort the vegetables according to how long it takes to cook. The leafy veggies like cabbage are the last one to go.

In a small pan, fry squid balls in enough oil until golden brown and cooked through. Remove from pan and drain oil. Set aside.

In large pan, heat 1 tbsp oil over medium heat. Sauté garlic and onions until fragrant and add butter. Add crab meat and continue to saute to cook the crab meat.

Pour in 1 ½ cups water, add carrots, baguio beans, bell pepper and broccoli. Let it simmer for about 5 minutes or until tender.

Add the oyster sauce, brown sugar, and cornstarch slurry. Mix it well. Continue to simmer over low heat and add the cabbage and squid balls.

Season with patis, salt and pepper to taste. Do not over cook the cabbage (half cook only). Turn off heat once done. Serve hot and enjoy!

This recipe goes well with:

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