Every now and ten I have a little can of fancy crab meat in my pantry for days like these. I was missing home (Suriname) and beter yet, missing R’s great cooking skills. This recipe reminds me of a holiday I had years ago where I ate at R’s home quite a lot. She would spoil us with breakfast, lunch and dinner. And this recipe was one of them. She bought these freshly baked buns from the Chinese bakery, buttered them and then topped them with some of this magical spicy crab. Treasured moments if you ask me.
Recipe for Surinamese Crab spread
1 small onion – sliced and diced
1 can of fancy crab meat – 170gr
Adobo seasoning (Knor aromat is a good substitute)
2 TBsp ketchup
1 TBsp sugar
2 sprigs of flat leaf parsley finely chopped
[1 cm of mme Jeannette pepper]
Open up your can of crabmeat and drain. You want to eliminate as much liquid as possible.
In a pan, add some oil and fry your onions until they become translucent and you start smelling them.
[This step is optional, but if you want to spice things up, now is the time to add the mme Jeannette pepper]
Now add in your crab meat and stir fry for about 2 minutes.
Season with a dash of adobo, pepper and a hint of sugar. Be careful not to put too much adobo as it is quite salty.
Taste and if necessary season a little bit more with adobo and sugar. The dish needs to taste a bit sweet and sour with a hint of tomato.
Add in 2 TBsp of ketchup. Continue to stir well and cook for about 3 minutes.
When done, sprinkle with parsley on top.
Nice to eat with some bread freshly baked out of the oven.
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