Crab Congee is a delicious and popular soup from the region of Macau. This soup is very similar to the Portuguese Canja soup and the word congee is related to the Portuguese word canja as the two have the same origin, stemming from the strong Portuguese influence in the region since the 16th century. The cultural cuisine of both the Cantonese and Portuguese both derive from flavor and effectiveness in simplicity which is what makes both styles of cooking so great. The combination of the crab in this soup makes the broth so scented and flavorful and truly a dish to enjoy. Try this one out and tell us what you think you will definitely love it!
1 cup short-grain rice
1 cup water
1 tablespoon salt
1 fish bouillon cube
2 teaspoon salt
3.5 oz. Chinese sausage, sliced thinly
6 scallions, sliced
2 tablespoons chopped fresh cilantro
black pepper, to taste
2 tablespoons lemon juice
1) In a saucepan immerse all four whole crabs in water and the tablespoon of salt and bring the water to boiling. Boil for about 18-20 minutes. Remove the crab from the pot and rinse under cool water to stop the cooking process and cool the shell for handling.
2) Remove the shell from the crabs and set aside, removing any guts and innards and throwing them out. Set aside the crab meat in a bowl. Clean the shell with water and set it aside as well.
3) Place the short-grain rice in a large preheated wok or skillet.
4) Add the fish bouillon, the crab shells, and the cup of water to the wok or skillet and bring to a boil.
5) Reduce the heat, then let simmer gently for 1 hour on low heat, stirring the mixture from time to time.
6) Add the teaspoon of salt, sliced Chinese sausage, white crab meat, sliced scallions, and chopped fresh cilantro to the wok and heat through for about 5 minutes.
7) Add a little more water to the wok if the congee porridge is too thick, stirring well.
8) Transfer the crab congee to warmed serving bowls, sprinkle with pepper and serve immediately, enjoy!