Gazami crab porridge

Gazami crab is a nutritious seafood rich in vitamin B, iron, potassium, calcium, copper and other minerals. Gazami crab porridge is a good recipe for nursing mothers, babies or the elderly to strengthen their health.

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Portions: 5

Preparation: 2 hours

Cooking: 1 hour


– 100 g plain rice

– 70 g sticky rice

– 200 g gazami crab meat

– 2 shallots

– 1 small piece of ginger

– 120 g pumpkin

– 50 g shelled mung beans

– Kale

– 500 g pork bones

– Grain salt

– Condiments: Knorr chicken seasoning powder, now mom (fish stock).


* Pretreatment of crabs

– Wash the pork legs and roast them in the oven for about 30 minutes.

– Take them out and wash them again.

– Boil 1 liter of water in a pan, add the bones and then 1 tablespoon (tbsp) of salt and cook for 5 minutes.

– When the bones are cooked through, take them out and wash them. Put the bones in another pot and pour 4.5 liters of water into it. Let them simmer on low heat for 2-3 hours.

– Marinate the crab meat with 1 tablespoon of fish sauce and 1/2 tablespoon of Knorr chicken seasoning powder (for 20 minutes).

* Pretreatment of other ingredients

– Wash the sticky rice and regular rice.

– Peel the pumpkin, remove the inside, wash it and cut it into pieces.

– Soak the shelled mung beans in lukewarm water for 30 minutes.

– Peel and chop the shallots.

– Wash and finely chop the scallions.


– Put 1 tablespoon of cooking oil in the pan, fry the chopped shallots until fragrant. Then add the crabmeat and sauté for 4-5 minutes.

– After simmering the bones for 2-3 hours, remove them, then add the rice and mung beans to the pot and stir well. Continue cooking over medium heat. After 45 minutes, add the pumpkin and wait another 10-15 minutes.

– Season (to taste): knorr chicken seasoning powder, salt and a little now mom.

– Add the sautéed crabmeat and the chopped scallions. Turn off the heat after 2 minutes.

– Pour the porridge into a bowl and mix well. Serve hot!

Enjoy your lunch!

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