Claypot Crab and Seafood Porridge recipes sound impressive but, they are deceptively easy to prepare! Cooked and served in a claypot, it is a splendid centerpiece for meal gatherings or celebrations.
This crab porridge is luxuriously delicious. The fresh seafood used infuses the creamy porridge with its natural sweetness, creating a rich, irresistible flavour in every spoonful.
To elevate our claypot porridge recipe further, we have chosen to use Shokaku Premium Musenmai USA Calrose rice 2.5kg pack for the porridge.
We love using the Shokaku Premium Musenmai USA Calrose rice in our Asian dishes as it is sweeter and creamier than the usual white rice. In this recipe, the Calrose rice complements the sweetness of the fresh seafood and it also gives the porridge a thicker, creamier texture that rivals the Cantonese jook.
Not only is its taste and texture superior, the Calrose rice is grown in the USA rice farms. 96% of USA rice farms are family-owned and these farmers take extra care of their crops as their family consume the same produce too. Now, that is one sure way to guarantee that you are getting top quality rice!
Also, when you purchase the USA Calrose rice, you are also giving back to society! The USA Rice Federation actively participates in International Feeding programs for the needy all over the world. So, remember to look out for the USA logo on the rice packaging during your next grocery run.
Fluffy and Tender USA Calrose Rice
To make our Claypot Crab and Seafood Porridge recipe, here are the ingredients you will need: Shokaku Premium Musenmai USA Calrose rice, mud crab, prawns, clams, shiitake mushrooms, minced meat, ginger, hot water, peanut jam, flounder fish powder, preserved vegetables, white pepper, salt, fried garlic, and baby celery.
Let’s begin cooking the Crab porridge.
Prepare the porridge
Heat the claypot on low heat until it is warm before adding the Shokaku Calrose rice. Toast the rice until it turns a light golden colour.
Tip: Toasting the Calrose rice makes it fragrant and will help the grains cook into a porridge quicker.
The Shokaku Premium Musenmai USA Calrose rice does not require any rinsing, so that saves us time to get this one-pot meal done!
Dry toast the rice grains first for extra fragrance
Once the rice is toasted, add in hot water and bring it to a boil then a simmer. Let the porridge cook for 15 minutes or until it has thickened slightly.
Give it a good stir while scraping the bottom gently so to prevent any sticking or burning of the rice at the base.
The porridge is extra smooth, rich and creamy when cooked using Shokaku Premium Musenmai USA Calrose rice
Add in the ingredients
When the porridge is nice and thick, add in the ginger, minced meat, mushrooms, and flounder powder. Mix the ingredients in and allow them to cook through before adding the seafood and rest of the ingredients.
Mix them in before covering with the lid. Let the porridge cook until the crab shells and prawns turn orange and the clams have opened up.
Tip: Turn off the heat once the seafood is cooked then cover with the lid to keep the food warm. Overcooking the porridge will cause the seafood to dry up and become rubbery.
The porridge is almost ready!
Garnish and serve
One good thing about this dish is that you do not have to plate it! The claypot doubles as a cookware and rustic tableware and it also helps to keep the food at the perfect temperature down to the last serving.
Simply serve and sprinkle some chopped celery leaves or spring onions and your dish is ready!
The dish is ready to be served when the crab shells have turned bright orange
Now that was quite a simple recipe, wasn’t it? You can also swap the seafood for other ingredients to adapt it to your taste!
The claypot porridge is extremely creamy and thick, a texture that is hard to achieve from normal rice. Hence, be sure to use the Shokaku Premium Musenmai USA Calrose rice if you would like to achieve the same results.
It also has a rich and umami sweet flavour from the flounder powder, seafood, and other seasonings that is addictively delicious and comforting. You will find yourself unable to stop at one bowl!
Feeling hungry already?
This article is brought to you by USA Rice Federation and Tong Seng Produce Pte Ltd.
- 200 g Shokaku Premium Musenmai USA Calrose rice
- 1 pcs 500g - 1kg mud crab 肉蟹 pre-cut by seafood seller
- 500 g fresh large prawns
- 100 g fresh clams
- 3 pcs dried shiitake mushroom
- 50 g minced pork
- 10 g ginger
- 2.5 L hot water
- 40 g peanut butter jam
- 20 g flounder fish powder
- 20 g preserved vegetables 冬菜
- 1 dash white pepper powder
- 1/2 tsp salt
- 2 tsp fried garlic and it's oil
- 50 g baby celery
- Mushroom: Soak the dried mushroom in hot water for 1 hr. Once it has turned tender, squeeze out the water. Use a pair of scissors to remove the stem and cut the mushroom into strips.
- Prawn: Use a pair of scissors to remove the sharp parts of the prawn. Sliced the prawn half, exposing the prawn head. #Tips: This will allow the flavor of the prawn to seep into the porridge.
- Clam: Use a brush and scrub the clam shells under running water. This will remove any impurities on the shell.
- In a bowl, add in clams, ice water and 3 tbsp salt. Soak for at least 30 mins for the clams to purge out the sand.
- Rinse the clams several times till the water is clear.
- Crab: Use a brush and scrub the crab under running water, this will remove any impurities on the shell. Make sure the shell are partially cracked.
- Preserved vegetables: Place them in a bowl, rinse it to remove any sand or impurities. Use a pair of scissors and cut it roughly.
- Baby Celery: Rinse it. Chop into small pieces.
- Ginger: Remove the skin and cut into thin slices.
- Heat up the claypot on low heat, pour in rice grains. Stir fry till it turns slight yellow. #Tip: This will increase the fragrance of the rice and it helps to break down into porridge quicker.
- Add in 2.5L hot water. Bring the porridge to a boil, lower the heat to simmer and cook for about 15 mins until it thicken. Stir the porridge and scrap the bottom of the pot gently. This will prevent the rice grain from sticking to the base of the pot.
- Add in ginger, minced meat, mushroom, and flounder powder. Continue to cook till the porridge reaches your desired doneness.
- Add in crab, prawns, and clams.
- Add in all the seasoning, adjust the taste accordingly. The porridge is done when the crab turns orange and the porridge is simmering. #Tip: Do not overcook the porridge as the prawn and clams will dry up.
- Garnish with chopped baby celery.
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