Becha-Crab with Creamy Pumpkin

SERVES 3-4

WHAT YOU NEED



600 g mudcrab
1/2 bar butter
1 pc onion, chopped
2 cloves garlic, minced
2 cups coconut milk
200 g squash, grated
1/4 tsp McCormick Iodized Salt
1/4 tsp McCormick Ground Black Pepper
250 gms Bechamel

HOW TO COOK



PROCEDURE:
1. Boil 2 cups of water in a shallow pan. Add half of the butter & crabs. Let it boil for 10 minutes.
2. Stir fry the crab with butter, onion & garlic.
3. Add Clara Olé Béchamel Sauce & grated squash. Boil and simmer for about 5 minutes.
4. Pour the coconut milk, simmer until thicken. Season with McCormick Iodized Salt and McCormick Ground Black Pepper.



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