Great Tastes - Pineapple Crab

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From Ruby's Kitchen

-Tropical Fusion: Authentic Pineapple Crab Boat Recipe from Ruby's Kitchen



Authentic Pineapple Crab Boat Recipe Ruby's Kitchen
Pineapple Crab




Authentic Pineapple Crab Boat Recipe Ruby's Kitchen
Pineapple  crab with rice




Recipe & Method of Preparation

Ingredients for Crab (dressed) – 500 g

  • Onion Paste – 2 tbsp
  • Garlic paste - 1 tbsp
  • Ginger Paste – 1 tbsp
  • Green chilli paste (deseeded) 6 pcs
  • Tomato paste (deseeded): 3 tbsp
  • Coriander: 1 tsp, cumin: 1/2 tsp, fennel: 1 tsp, cloves: 1 tsp, black pepper: 1 tsp, sesame seed: 1 tsp – Sesame seeds provide a unique nutty undertone that balances the sweetness of the pineapple and coconut. (All spices to be dry roasted and powdered.)
  • Grated coconut, 4 tbsp (ground to powder form), basil leaves, 2 tbsp



             Cooking method

  • Crabs are to be thoroughly washed and then mixed with turmeric and salt.
  • Sauté the onions and garlic-ginger paste using 2 tbsp of oil in a kadai till the onions turn light brown.
  • Next, place the crabs in for frying. After about 5 min, pour in the dry roasted masala and coconut-tomato paste. Keep frying till it's dry. Add salt to taste. This process should be carried out on a low flame.

Meanwhile, slit the pineapple lengthwise and scoop out the pineapple flesh. It takes the shape of a boat. Keep aside the boat. 

Next, pour the scooped pineapple flesh and chopped basil into the kadai and let it simmer for 5 minutes. Then turn off the gas and let it settle for 5 minutes.

Place the cooked items in the pineapple boat and serve with corn pulao or plain rice.


                

 

Ruby's Kitchen
🦀🍍

Pineapple Crab Boat

A coastal masterpiece featuring dressed crab simmered in a hand-ground spice blend, served elegantly in a carved pineapple boat.

Ingredients

Main & Aromatics

  • 500g Dressed Crab
  • 1 Whole Pineapple (for scooping)
  • 2 tbsp Onion Paste
  • 1 tbsp Ginger & Garlic Paste
  • 6 Green Chillies (Deseeded & Pasted)
  • 3 tbsp Tomato Paste (Deseeded)

The Hand-Roasted Blend

  • 1 tsp Coriander & 1 tsp Cloves
  • 1 tsp Fennel & 1 tsp Black Pepper
  • ½ tsp Cumin & 1 tsp Sesame Seeds
  • 4 tbsp Grated Coconut (ground to powder)

Finishing

  • 2 tbsp Basil Leaves (chopped)
  • Turmeric & Salt to taste
  • 2 tbsp Cooking Oil

Method of Preparation

  1. Prep the Crab: Thoroughly wash the dressed crabs. Rub with salt and turmeric; set aside.
  2. Create the Spice Base: Dry roast the coriander, cumin, fennel, cloves, black pepper, and sesame seeds. Grind into a fine powder.
  3. The Base Sauté: Heat 2 tbsp oil in a kadai. Sauté onion paste and ginger-garlic paste until the onions turn light brown and fragrant.
  4. The Fry: Add the crabs to the kadai. Fry for 5 minutes, then stir in the roasted masala powder, coconut powder, and tomato paste. Fry on low flame until the mixture is dry.
  5. The Pineapple Boat: While the crab fries, slit the pineapple lengthwise. Scoop out the flesh, creating a "boat" shape. Set the shell aside and chop the scooped flesh.
  6. Simmer & Infuse: Add the chopped pineapple flesh and basil leaves to the kadai. Let it simmer for 5 minutes. Turn off the heat and let it settle for another 5 minutes to meld the flavors.
  7. Presentation: Carefully spoon the crab mixture into the pineapple boat.
Best Served With: Corn Pulao or hot Steamed Rice.

“A tropical escape on a plate.” — Ruby's Kitchen


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India Pratapaditya Rd, Kalighat, Kolkata, West Bengal 700026, India

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